Event Cook

Event Line Cook

The Event line cook is responsible for managing the cook station through proper station setup procedures, receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. The Event Line Cook will be scheduled on an 'On-Call' basis according to the staffing needs, considered Casual employment status.

Essential duties and responsibilities include:

• Following all company policies as outlined in the Employee Handbook and the "General Policies and Procedures" section of the Line Cook Training Manual.
• Maintaining a positive attendance record by reporting to work for assigned shifts 10 minutes before the scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Following all sanitation and safety standards set forth by the company; maintaining a 90% or better score on all sanitation and safety audits.
• Meeting all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Maintaining our guest service philosophy by following guest service standards; maintaining a customer complaint ratio of less than 1 per 100 customers served.
• Knowing all menu items offered at the restaurant. Accurately explaining specials to front-of-the-house employees. If asked, accurately answer menu items regarding the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu.
• Determining par levels for daily needs and accurately preparing and communicating the prep list, with an average of no more than 2% waste on unused products.
• Communicating orders/needs to station cooks (fry, salad, prep, etc.) clearly and with 100% accuracy.
• Preparing and verifying that all menu items are prepared according to our company quality standards 100% of the time.
• Communicating with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
• Following the receiving and storage processes with 100% accuracy as specified in the "Checking in Food Orders" section of the Line Cook Training Manual and outlined by the company.
• Completing meals for all persons at each table in the assigned section in no more than 1 hour per table.
• Performing side work correctly as specified in the "Side Work Duties" section of the Line Cook Training Manual.
• Following all end-of-shift checkout procedures with 100% accuracy as specified in the "End of Shift/Checkout Procedures" section of the Line Cook Training Manual and outlined by the company.
• Maintaining a good team environment by assisting other team members with their station duties and side work when needed and/or when available.

Qualifications:

• Must be 18 years of age or older
• Must be able to read and communicate in English clearly and effectively.
• Must be able to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must have a valid health card or equivalent.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well-paced mobility for a scheduled shift.
• Must have the ability to stand and walk for extended periods of time.
• Must have the ability to lift, stoop, and bend.
• Must exhibit hand coordination and dexterity for rapid productions.

Compensation: $20.00 per hour