Line Cook

Line CookLine Cooks prepare food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud.Duties and ResponsibilitiesThe essential functions include, but are not limited to the following:Working in a team environment with the ability to be an effective team playerPreparing, to order, all food items following standard recipes and procedures within specified time limitsPrepping assigned items associated with assigned station; ensuring freshness of ingredients; labelling prepped ingredients with name of item, date and time prepped, and initials or preparerGrilling, sautéing, deep frying, baking, broiling, etc. raw and prepped foodsComplying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniquesMeasuring and assembling ingredients and cooking items according to recipes and menu specificationsMaintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshnessKeeping uniforms and aprons cleanStocking/restocking items on line according to specificationsWashing and cleaning raw food productsPeeling, dicing, shredding, and slicing food products using manual and automatic equipmentTaking pride in personal appearance; reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policyDisplaying integrity and honesty in all aspects of your employmentPerforming other duties as directedJob Knowledge, Skills and AbilitiesHigh energy and stamina are requiredAbility to stay calm and work efficiently and with a professional demeanor under pressureAbility to prioritize job duties and manage time effectivelyStrong verbal communication skills requiredModerate reading and writing skills; ability to follow written and oral instructions, procedures and recipesRequirementsThis job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.Required QualificationsMust be 18 years of age or older at the time of applicationCalifornia food handler's card requiredWillingness to work evenings and weekends as requiredKnowledge of and ability to adhere to workplace safety proceduresPreferred Qualifications and SkillsPrevious relevant full-service restaurant experiencePhysical Requirements and Work EnvironmentThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives). The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.