Grill Cooks & Prep Cooks - PART TIME

Job Description
Job Summary: As a Line Cook / BBQ Pitmaster, you'll provide superior fast, fresh, and friendly customer service in a fast-paced restaurant environment. You'll prep ingredients for the kitchen and maintain department and food safety / sanitation standards. Key Responsibilities & Essential Functions:

Food Service:

Cuts, slices, dices, chops, food for recipe preparation; preps in accordance with recipe specifications and SOPs

Prepackages condiments (sauces, dressings) for prepared food items

Completes tasks at assigned work station

Assists in multiple cooking venues

Assists in technical areas, and with catering orders, as needed

Masters recipe preparation, including daily production to account for raw material variations and customer demand

Prepares, packages, and plates fresh product

Performs other duties as assigned

Food Safety / Sanitation:

Ensures compliance with department Store and standard operating procedures

Properly handles / maintains temperature integrity of all ingredients, product, and equipment operation

Maintains sanitation in food preparation areas

Properly handles, operates, and maintains equipment

Performs as a team member to help ensure a safe, clean, productive operation

Customer Service:

Provides / ensures customers a sense of urgency related to accuracy, speed, and freshness of their order

Provides superior customer service at all times; provides internal customer service

Provides detailed knowledge of menu items, ingredients, prep methods, etc.

Assists guests as needed

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:
Age Requirement:

18+

Work Experience:

1+ years of experience in commercial foodservice

Experience in food preparation and equipment

Knowledge/Skills/Abilities:

Culinary knowledge

Understanding of nutritional values and ingredients

Strong communication and interpersonal skills

Reading and writing skills

Technology skills

Planning and organizing skills

Culinary math skills for recipe conversion

Ability to execute high-volume production

Education:

High school diploma (or equivalent)

Licenses/Certifications:

Culinary certification, or equivalent culinary training / work experience

Physical Demands & Working Conditions:

Function in a fast-paced, retail environment

Work extended hours and / or rotating schedules

Safely maneuver around moving mechanical parts

Constantly reach at waist, grasp

Frequently be exposed to fumes or airborne particles, and toxic or caustic materials

Frequently stand, walk,

Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, pivot twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction

Occasionally be exposed to wet, cold, ambient temperatures, and loud noise

Frequently be exposed to heat

Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift

While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day

It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager.

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 8/1/2019
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