Line Cook- Ole River Grill

Job Summary The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation standards. The Cook assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. Essential Duties and Responsibilities Create and cook food consistently of high quality, taste, and presentation strictly following approved recipes Manage the cook station through proper station setup procedures Receive, comprehend, and communicate guest orders to other members of the back‑of‑house Adhere to the established goals and budgets for the kitchen Know all menu items offered at the restaurant Accurately explain specials to front‑of‑the‑house employees. Accurately answer menu items regarding the preparation method, ingredients, portion size, and side items accompanying the dish when asked Anticipate and resolve problems that may arise Determine par levels for daily needs, and accurately prepare and communicate the prep list, with an average of no more than 2% waste on unused product Adhere to the health department and restaurant sanitation and food handling guidelines Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns Conduct regular inspections of the prep working/dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection Analyze work processes to identify and eliminate errors, duplication and improve quality issues Provide help in all other departments in the kitchen including oyster shucking and dishwashing Communicate with the expediter/server when orders are ready for delivery within 1 minute of plating a dish Follow the receiving and storage processes with 100% accuracy Perform side work correctly Follow all end‑of‑shift checkout procedures with 100% accuracy Maintain a good team environment by assisting other team members with their station duties and side work when needed and/or when available. Qualifications Basic understanding of professional cooking and knife‑handling skills Must be able to speak, read, and understand basic cooking directions Ability to follow a production prep list Ability to work well with others Understanding and knowledge of safety, sanitation, and food handling procedures Professional communication skills Ability to take directionAbility to work in a team environment Ability to work calmly and effectively under pressure Must be self‑motivated and organized Must be able to work nights, weekends, and some holidays Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job Physical Demands Work in a standing position for long periods of time Move and transport food carts, equipment, and supplies Reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds Work in extremely hot or cold environments Use dexterity and gross motor skills with frequent use of fine motor skills Has close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus May be exposed to disagreeable odors, chemicals, noise, latex plastics, and other materials used for protective equipment Education/Experience Required High school graduate or GED Previous kitchen experience preferred $22 per hour #J-18808-Ljbffr Florabamaoleriverbar