Kitchen Line Cook

Kitchen Employee

The kitchen employee works under the Kitchen Supervisor's general direction, but is also accountable to all management team members. The kitchen employee is responsible for accurately preparing and producing guests' orders. The kitchen employee is responsible for maintaining productive and positive relations at all times and ensuring exceptional quality kitchen products. The kitchen employee must be able to adapt to different environments and speeds, as business flows can fluctuate greatly.

• Prepare ticket orders properly, quickly and efficiently;
• Maintain cleanliness standards, including kitchen area, utensils, and equipment;
• Stock kitchen line with adequate inventory levels;
• Prep items in advance of orders;
• Follow recipes and standards as dictated by the Company.

The kitchen employee should have restaurant experience preferred, ability to read and follow standardized recipes, reliable transportation, knowledge of proper food handling techniques and protocols, and ability to work as part of a team.

• Self-motivated.
• Strong interpersonal skills.
• Strong organizational skills.
• Ability to Walk and Stand up to 5 hours at a time, and lift up to 25 pounds.
• Ability to lift, bend, stoop, and walk at a moderate pace.