Lead Line Cook

STATUS: NON-EXEMPT

OVERVIEW

The line cook position is responsible for properly executing menu items on a given station with quality and precision. The cook executes all recipes in a timely manner and maintains the integrity of Hank’s Oyster Bar recipes and food quality. 

DUTIES AND RESPONSIBILITIES

• Knows how to use kitchen appliances and knives safely
• Prepare all menu items following recipes precisely and in a timely manner
• Properly cooks/cools/stores food according to health safety protocols
• Properly sets up station for service and maintains the cleanliness of the designated work areas
• Properly breaks down the station and assists in cleaning the restaurant
• Follows proper food handling procedures to ensure safe preparation of foods and prevention of cross contamination
• Properly label and store all foods using ‘first in, first out’ method
• Maintains the cleanliness of the designated work areas
• Communicates with the chef any issues during service, while continuing to prep for service and the following service

• One year of previous similar experience
• Must have open availability, including mornings, evenings, weekends and holidays
• Good communication skills
• Self-motivated
• Well organized and attention to detail
• Basic reading skills
• Multi-task oriented
• Knowledge of location’s food specifications
• Knowledge of workplace safety procedures

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 50 pounds..The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

EEO STATEMENT: JL Restaurant Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.