Line Cook

Description 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 Minimum Qualifications 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 Qualifications 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. Requirements 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 #J-18808-Ljbffr