Culinary Position - Line and Prep Cooks

Description: Position Summary: The Line Cook plates dishes and completes basic food prepping tasks for the restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked. Essential Job Functions: • Reads food orders or receives verbal instructions on food required by guests and prepares and cooks food according to instructions. • Provides the highest quality of service to customers. • Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. • Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. • May clean and sanitize workstations and equipment and must follow all company and regulatory rules and procedures to minimize risk of food born illnesses. • Obtain required food handler certification(s). • Assembling, maintaining and breaking down the dish machine by following proper cleaning • schedule. • Follows proper plating and presentation procedures. • Maintains a hygienic appearance that adheres to company and regulatory requirements/standards. Sensory: • Vision (far) - Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible. • Vision (near) - Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible. • Vision (other) - Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object. • Hearing - Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face -to-face or a telecommunications basis. • Speaking - Ability to express oneself verbally with clarity on either a face -to-face or a telecommunications basis. • Touching - Ability of body parts, usually fingers and hands, to ascertain the texture and/or temperature of objects. The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or a sked to perform. Flexible Schedules Requirements: Education/Experience/Job Requirements: • High School Diploma or equivalent or a two -year associate degree required. • At least one year of cooking experience. • Excellent kitchen administration knowledge and ability to work as part of a team. • Strong organization and active listening skills. • Exceptional time management skill. • Adheres to Logan Roadhouse Appearance Standards. Successful completion of hourly position validations, including company -required training (safety, systems, menu. Additional Info: Physical Demands: • Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting, balancing, walking, stooping, and handling of materials. • Walking - Ability to exert a reasonably paced mobility from one point to another within a generally accepted timeframe, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc. • Bending - Ability to move and control one's torso so items can be picked up from a lower surface level. • Kneeling - Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees. • Handling - Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities. • Fingering - Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc. • Reaching - Ability to stretch body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual. • Squatting - Ability to flex legs at the knees to lower body position. • Lifting - Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level. • Climbing - Ability to ascend steps, ladders and other vertical and semi -vertical surfaces to reach a higher level. • Stooping - Ability to flex legs at the knees and move the upper body forward and down. • Trunk Strength - Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing