Line Cook

Job Description Reporting: Executive Chef and Chef De Cuisine, Sous Chef. FLSA Status: Non-Exempt. Schedule: Based on Business Needs. Responsibilities Prepares all food products according to the prescribed methods, including cleaning, cutting ingredients and cooking. Ensures all materials and supplies are available. Sets up assigned station according to established guidelines and requirements to ensure guest experience. Ensures that all foods are prepared according to established recipes and plating guidelines. Executes designated station without support under normal conditions. Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level. Follows all company HACCP documentation and procedures throughout daily shifts. Responsible for daily requisition of non-food and food products. Maintains safety standards while using knives and other food preparation equipment. Restocks and/or breaks down workstation at the conclusion of the shift. Stocks all stations as directed and cleans/closes all stations as directed. Always ensures organization and cleanliness of all station areas. Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift. Maintains high-level of knowledge regarding the company’s products and SOP’s. Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns. Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency. Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management. Adheres to all company policies and procedures as established in the Staff Member Handbook. Arrives punctually for scheduled shifts, adhering to company attendance policy. Demonstrates proper care and respect for company property. Maintains all food and beverage passing areas free and clear of debris. Attends pre‑shift meetings and training sessions to stay informed about menu items, specials, and service protocols. Adheres to cleaning checklists and fulfills duties as assigned diligently. Consistently maintains compliance of restaurant safety policies and procedures. Promptly notifies managers of any customer complaints, comments, or issues. Remains actively engaged and present in the restaurant operations during service hours. Possesses comprehensive knowledge of the beverage menu. Communicates issues or suggestions to the management team for resolution and improvement. Adapts professionally and contributes to teamwork to enhance customer experience. Clears tables and removes dishes promptly after customer departure or as needed. Assists with taking used dishes to the designated cleaning area in the kitchen. Maintains focus and remains on‑task throughout the shift. Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively. Knowledge of food safety and sanitation practices preferred. Qualifications Six months or more as a line cook in a full‑service, high‑volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience. Culinary degree or equivalent preferred but not required. Good written and verbal communication skills. Ability to interact professionally with other departments and outside contacts. Ability to complete a heavy workload and handle multiple tasks in a fast‑paced environment with minimal supervision. Good judgment and decision‑making abilities. High school degree or GED preferred. Must be able to work in a fast‑paced, high energy, and physically demanding environment. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals. Proficiency in English; must be able to communicate clearly with managers and kitchen personnel. Physical Requirements Must be able to work in a standing position for long periods of time (up to 10 hours) and spend 100% of working time standing, walking, and reaching. Must be able to push, pull, and lift objects from a lower to a higher position or move objects horizontally, from position to position, and ride or ascend ladders, stairs, and ramps. Carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently. Hazards include cuts from broken glass and metal cans, burns, slipping and tripping. Specific vision abilities that may be required: close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus. Frequently required to wash hands and wear gloves. Competencies Interpersonal: Maintains confidentiality; listens without interrupting; keeps emotions controlled; remains open to others’ ideas and tries new things. Oral Communication: Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions. Written Communication: Able to read and interpret written information. Organizational Support: Follows policies and procedures; completes administrative tasks correctly and on time; supports organization’s goals and values; respects diversity. Planning/Organizing: Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives. Professionalism: Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration; accepts responsibility for own actions; follows through on commitments. Dependability: Follows instructions; responds to management direction; takes responsibility for own actions; keeps commitments. Working Conditions Heat, Cold, Noise, Odors, Outdoors, Dust/Fumes, Chemicals, Humidity. Requirements and Activities: Sometimes 0-29%; Frequently 30-50%; Constantly >60% (bending, pushing, pulling, climbing, stairs, lifting, carrying, etc.). #J-18808-Ljbffr