Line Cook

Line Cook

Position: Line Cook

Our Line Cooks are a key part of our team, and critical to providing genuine hospitality. They help prepare and maintain assigned par levels of food items. The optimum Line Cook is skilled in culinary arts and is knowledgeable in kitchen equipment. The Line Cook upholds the origination of all recipes and provides the guests with the best possible culinary experience.

Primary Responsibilities and Duties

• Follow recipes and procedures to prepare assigned sauces and food items according to prep lists and par guidelines
• Comply with all health code requirements
• Use knives correctly to include use of a cut glove to chip, cut, dice, etc.
• Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants May order supplies, keep records and accounts, price items on menu, or plan menu
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Operate equipment safely determined by position and OSHA regulations
• Contribute to a positive guest experience by doing everything to exceed their expectations Store, receive, stock and rotate food throughout the workday per company standards as needed Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Turn or stir foods to ensure even cooking
• Portion, arrange, and garnish food, and serve food to waiters or patrons
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption Understand and follow the food allergy procedure and special orders/restrictions
• Work closely and communicate with BOH and FOH team members, in a high-paced environment while doing a variety of time restraint tasks
• Assist other cooks during high volume when needed
• Other functions as assigned by management

Qualifications and Skills

• Previous prep and cooking experience preferred
• Ability to work collaboratively in a fast-paced work environment
• Good judgment skills and adaptive attitude
• Must have all required food/alcohol certifications as designated by location

Work Environment/Physical Demand

• 75% Work at approximately 36" table/stove and reach in approximately 36"
• 75% Reach (6" to overhead) bend, stoop, and wipe
• 60% Perform job at continuous high pace, under pressure, also maintain quality and speed
• 50% Lift and carry sacks, boxes, and product up to 50 pounds from floor to above waist level, approximately 20 feet and sometimes involving stairs
• Must be able to walk and stand for full shift
• Must be able to lift at least 50 pounds
• Must have good hearing for accurate communication with guests.
• Must be able to use hands and fingers to handle and feel objects, tools controls and type
• Must be able to work in areas of loud noises

This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.