Line Cook - Lainey Wilson's Bell Bottoms Up Nashville, TN

Position Summary This rolesprimary function of Line Cook will be responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. The ideal candidate believes in showing up on time for work, providing other employees with assistance in the kitchen as needed, and following all sanitary and health-related protocols. All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Restaurant Group principles. Essential Functions/Skills Reports to work on time and is on the prep station as indicated on the work schedule Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to TCRG standards of quality, presentation, and timing Prepare equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Reports any problems or discrepancies to Sous Chef/Exec Chef on a timely basis. Rotates and restocks all pantry food items, condiments, plateware, smallware's, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallware's to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels Assists other kitchen personnel in food preparation and side work according to prep lists Communicates and coordinates with the food runners to ensure that all food product is prepared and ready for service at the correct time Correctly completes all station closing duties at the end of each shift. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness. Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls and shelving Uniform meets restaurant requirements and is maintained and clean Practices positive personal hygiene and cleanliness habits during all work shifts Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Exec Chef Performs all additional duties as assigned Leadership Evaluation Accountability Adherence to Policy Attitude Confidentiality Development Job skills knowledge Judgment Organization Productivity Punctuality Quality of work Teamwork Verbal communication Working relationships Written communication Education / Working Knowledge / Experience Requirements Experience as a pantry, prep, or line cook in a fast paced, high volume, premium casual restaurant preferred Experience with fresh products preferred Minimum 100 covers per shift Must be able to taste to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke Must use cut gloves as that is a company requirement for all culinary personnel for safety Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests Ability to understand communication in English Position may require work on nights, weekends, and holidays - Must be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 pounds Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods Maintains good grooming habit TC Restaurant Group is an Equal Opportunity Employer. #J-18808-Ljbffr Kaizen Lab Inc.