Line Cook

Description Responsible for preparing, cooking, assembling, plating, and presenting of all food menu items, as well as set up, cleaning, and breakdown of kitchen equipment. Requirements Have availability to work a variety of hours, including weekends and holidays. Follow all systems, policies, and procedures as outlined in the Employee Handbook Provide genuine hospitality to all guests and provide them with an experience that exceeds their expectations Successfully complete alcohol awareness training and/or food handler training course(s) Be committed to teamwork and have a pleasant attitude Comply with all safety and sanitation guidelines Comply fully with all allergy, dietary restriction, and modification procedures Be proficient in the use of all tools and equipment including knives, slicers, peelers, ovens, open-flames, stoves, etc. Accomplish other duties as instructed by management when applicable Maintain honesty and integrity in all aspects of employment Use precision and accuracy in preparing menu items according to the recipe provided by the company Communicate clearly and hospitably with guests and teammates Be able to carry multiple plates of food safely and cleanly (when applicable) Be able to multitask while maintaining a calm and professional demeanor Be able to work in a space of varying noise, temperature, and crowd levels Be able to be to stand and/or walk for the duration of your shift Be able to lift and move items up to 25 pounds occasionally, and up to 50 pounds in general Practice proper safety guidelines at all times Use measuring utensils to control portions Maintain proper par levels, and communicate any issues to management Use proper equipment to execute dishes and tasks properly (ie. Thermometers, tongs, jaccard, knives, gloves, etc.) #J-18808-Ljbffr