Shift Leader

As a part of the Crew, Line Cooks are responsible for creating exceptional guest experiences by delivering a quality product that is presented in a fresh, hot and mouth‑watering display. Responsibilities Prepare and cook to order a variety of foods that require only a short preparation time. May occasionally take orders from guests/customers and serve patrons at counters or tables. Maintain sanitation, health, and safety standards in work areas. Clean food preparation areas, cooking surfaces, and utensils. Operate large-volume cooking equipment such as grills, deep‑fat fryers, or griddles. Cook the exact number of items ordered by each guest/customer, working on several different orders simultaneously. Serve orders to customers at windows, counters, or tables. Clean, stock, and restock workstations and display cases. Order and take delivery of groceries and supplies. Skills Must be able to fluently speak/read English. Capable of counting money and making change. Able to operate restaurant equipment (minimum age requirements may apply). Required to take Food Handlers Course or Serve Safe Certification/Food Managers Certification. Required Competencies Guest Focus: anticipate and understand guests needs and exceed their expectations. Passion for Results: set compelling targets and deliver on commitments. Problem Solving and Decision Making: make good decisions based on analysis, experience and judgment. #J-18808-Ljbffr Workstream