Line Cook

Line Cook

A Line Cook is responsible for preparing and serving food in a safe and efficient manner, while upholding our high brand standards and following provided specs. Line cooks are also responsible for maintaining a clean and organized environment.

Duties and Responsibilities

• Sanitation/Organization
• Putting away orders
• Double checking prep list
• Following proper safety and sanitation practices
• Maintain an organized and clean workspace
• Clean dishes
• Take out trash
• Sweep and mop floors
• Check temperatures on food and equipment to ensure food safety compliance
• Clean hoods, gaskets, grills, ovens, cutting boards, and all other kitchen equipment
• Culinary
• Prepare food for service
• Prepare tickets with a sense of urgency
• Work well in a team to ensure food is fresh and served at the correct temperature
• Memorize food builds for your assigned station
• Use recipes when preparing food, always

Attitude

• Possess a sense of urgency
• Works well with others
• Even tempered in high stress situations

Qualifications

• Minimum
• Punctual
• Able to communicate with the teams primary language
• Comfortable working with a team
• Basic math knowledge, particularly addition and subtraction
• Able to take constructive criticism
• Ability to read and follow instructions
• Good verbal communication skills
• Comfortable with technology (POS systems, printers, KDS, etc.)
• Able to multitask and prioritize on the fly
• Preferred
• Prior experience in a restaurant job
• Can speak English and Spanish
• Food handler's certification
• Any local certifications that are required in the store's jurisdiction
• Knowledge of fundamental kitchen skills, including basic measurements, knife skills/safety, temperature management, sanitation, portion control, etc.

Physical Requirements

• Able to lift 25+ pounds
• Able to stand on their feet for 8 hours uninterrupted
• Able to be stationary for multiple hours at a time completing repetitive tasks
• Able to move quickly throughout the restaurant
• Able to access and navigate all areas of the restaurant
• Able to work in excessive heat and cold associated with the kitchen environment