Line Cook - Sidney's (Full-Time)

Line Cook Sidneys

Our Sidney's Line Cooks prepare outstanding food as part of our commitment to delivering the best restaurant experience to our guests possible. This person will work closely with the Sous Chef on the cook line preparing a variety of foods according to the guests' order(s) and will work closely with the front-of-the-house teams to ensure each food order is of the highest quality and freshness when it is delivered to the table.

Essential Duties and Responsibilities:

• Sets up and stocks food items and other necessary supplies on station for shift.
• Prepares food items by cutting, chopping, mixing, marinating, seasoning and preparing sauces.
• Cooks food items by grilling, frying, sauting, steaming and other cooking methods to specified recipes and standards.
• Ensures all food is prepared and served in a timely, organized, and efficient way.
• Organizes preparation of multiple orders on printed tickets from computerized system to ensure flow of food from kitchen to pick up.
• Ensures all orders go out with correct food selection, modifications and accompaniments.
• Presents food using proper plate layout.
• Maintains clean and food safe station and complies with sanitation requirements by properly handling food, cooking utensils, worktables and equipment.
• Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food.
• Actively communicates with all associates during shift as affects the quality of the guest experience.
• Assists other cooks in preparing food or helps other team members when needed.
• Performs other duties as assigned.

Qualifications:

• Able to work in a fast-paced environment
• Able to multitask, prioritize, and manage time efficiently
• Can work well as part of a team and on individual tasks
• Physically able to stand and move during the length of shift; able to bend and kneel through shift; able to lift up to 25 pounds or more
• Has knowledge of common cooking methods, knife cuts, ingredients, and equipment.
• Demonstrates basic written and verbal communication skills.

Education and/or Experience:

• High school diploma or GED
• Certificate in Culinary Arts preferred
• Minimum 4 years in Hotel, Club or resort culinary operation; culinary degree or apprentice certification; Management Training certification
• Has 1+ year of experience as Line or Prep Cook or similar role in fast-paced restaurant
• Food Safety certification through an accredited program such as ServSafe

Language Skills:

• Ability to read and interpret general business document or governmental regulations.
• Ability to effectively present information and respond to questions from groups of managers and associates.

Mathematical Skills:

• Ability to add, subtracts, multiply, and divide in all units of measure using whole numbers and decimals.

Reasoning Ability:

• Ability to solve practical problems and deal with a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb or balance, and taste and smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat or cold. The noise level in the work environment is usually moderate.