Culinary Position - Line and Prep Cooks

Line CookOur Line Cooks are a key part of our team, and critical to providing genuine hospitality. They help prepare and maintain assigned par levels of food items. The optimum Line Cook is skilled in culinary arts and is knowledgeable in kitchen equipment. The Line Cook upholds the origination of all recipes and provides the guests with the best possible culinary experience.Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts.Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party.We offer a fun and supportive working environment, comprehensive benefits, EAP access, and restaurant dining discounts.Primary Responsibilities and DutiesFollow recipes and procedures to prepare assigned sauces and food items according to prep lists and par guidelinesComply with all health code requirementsUse knives correctly to include use of a cut glove to chip, cut, dice, etc.Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants May order supplies, keep records and accounts, price items on menu, or plan menuInspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practicesOperate equipment safely determined by position and OSHA regulationsContribute to a positive guest experience by doing everything to exceed their expectations Store, receive, stock and rotate food throughout the workday per company standards as needed Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roastersEnsure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockTurn or stir foods to ensure even cookingPortion, arrange, and garnish food, and serve food to waiters or patronsObserve and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensilsWash, peel, cut, and seed fruits and vegetables to prepare them for consumption Understand and follow the food allergy procedure and special orders/restrictionsWork closely and communicate with BOH and FOH team members, in a high-paced environment while doing a variety of time restraint tasksAssist other cooks during high volume when neededOther functions as assigned by managementQualifications and SkillsPrevious prep and cooking experience preferredAbility to work collaboratively in a fast-paced work environmentGood judgment skills and adaptive attitudeMust have all required food/alcohol certifications as designated by locationSupervisory Responsibilities: Executive ChefWork Environment/Physical Demand:75% Work at approximately 36" table/stove and reach in approximately 36"75% Reach (6" to overhead) bend, stoop, and wipe60% Perform job at continuous high pace, under pressure, also maintain quality and speed50% Lift and carry sacks, boxes, and product up to 50 pounds from floor to above waist level, approximately 20 feet and sometimes involving stairsMust be able to walk and stand for full shiftMust be able to lift at least 50 poundsMust have good hearing for accurate communication with guests.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.