Line Cook

Roswell

Essential duties include grilling, sauting, broiling, cutting Prime Rib, setting and presenting plates, using fryers, and cutting meat. Workers must carry miscellaneous weights up to 75lbs and perform extensive cleaning from ceiling to floor. They should also be able to read, write, and communicate verbally.

Physical functions include adjusting, bending, breaking, carving, cleaning, clearing, closing, connecting, controlling, cutting, dialing, fastening, finishing, folding, gathering, guiding, handling, hearing, holding, inserting, lifting, loading, locking, maintaining, making, mixing, opening, placing, polishing, positioning, pouring, printing, pulling, pushing, removing, scraping, securing, separating, sorting, speaking, switching, tightening, transporting, turning, unloading, weighing, and writing.

Mental functions include advising, calculating, classifying, comparing, coordinating, detecting, estimating, evaluating, influencing, inspecting, instructing, interpreting, measuring, observing, organizing, planning, reading, recording, selecting, sorting, supervising, and verifying.

Methods, techniques, and procedures include grilling, sauting, broiling, cutting Prime Rib, setting and presenting plates, frying, and preparation for all food items according to company policy and procedure.

Output expectations are above satisfactory according to the manager's judgment. Unsatisfactory outcomes may result in warnings or termination.

Equipment, aids, tools, and materials include stainless steel/wooden countertops, knobs, levers, toggles, hazardous electrical equipment, miscellaneous knives, mixers, blenders, slicers, food processors, various foods, chemicals for cleaning, pots, pans, carts, utensils, scales, and back support belts.

Working conditions include temperatures ranging from 70 to 110 degrees indoor/outdoor, humidity, wet conditions, medium to high noise levels, possibility of cuts, bruises, burns, infections, shock, explosions, slips, and falls, exposure to odors, gases, fumes, bright light levels, moderate to low ventilation, radiation (microwave), and cramped spaces.

Supervision control involves reporting to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, and Owners.

Benefits include a flexible schedule, paid time off, health insurance, dental insurance, vision insurance, a referral program, paid training, and an employee discount.