Culinary Position - Line and Prep Cooks

Overview A Line Cook is responsible for preparing and serving food in a safe and efficient manner, while upholding our high brand standards and following provided specs. Line cooks are also responsible for maintaining a clean and organized environment.

DUTIES AND RESPONSIBILITIES Sanitation/Organization

Putting away orders

Double checking prep list

Following proper safety and sanitation practices

Maintain an organized and clean workspace

Clean dishes

Take out trash

Sweep and mop floors

Check temperatures on food and equipment to ensure food safety compliance

Clean hoods, gaskets, grills, ovens, cutting boards, and all other kitchen equipment

Culinary

Prepare food for service

Prepare tickets with a sense of urgency

Work well in a team to ensure food is fresh and served at the correct temperature

Memorize food builds for your assigned station

Use recipes when preparing food, always

ATTITUDE Possess a sense of urgency

Works well with others

Even tempered in high stress situations

QUALIFICATIONS Minimum Punctual

Able to communicate with the team's primary language

Comfortable working with a team

Basic math knowledge, particularly addition and subtraction

Able to take constructive criticism

Ability to read and follow instructions

Good verbal communication skills

Comfortable with technology (POS systems, printers, KDS, etc.)

Able to multitask and prioritize on the fly

Preferred Prior experience in a restaurant job

Can speak English and Spanish

Food handler's certification

Any local certifications that are required in the store's jurisdiction

Knowledge of fundamental kitchen skills, including basic measurements, knife skills/safety, temperature management, sanitation, portion control, etc.

PHYSICAL REQUIREMENTS Able to lift 25+ pounds

Able to stand on their feet for 8 hours uninterrupted

Able to be stationary for multiple hours at a time completing repetitive tasks

Able to move quickly throughout the restaurant

Able to access and navigate all areas of the restaurant

Able to work in excessive heat and cold associated with the kitchen environment

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