Culinary Position - Line and Prep Cooks

Weekly Pay

Tuition Reimbursement

Responsible for the preparation and/or cooking of food that follows company directed specifications by performing the following duties:

Ensures all materials and supplies are available.

Ensures that all foods are prepared according to established recipes and plating guidelines.

Prepares food by measuring, cutting, peeling, etc. Follows all company HACCP documentation and procedures throughout daily shifts.

Responsible for daily requisition of non-food and food products.

Assists management in training new Staff Members within department when applicable.

Maintains safety standards while using knives and other food preparation equipment.

Restocks and/or breaks down work station at the conclusion of the shift.

Stocks all stations as directed and cleans/closes all stations as directed.

Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.

Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction.

Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.

Notifies manager/supervisor of low inventory and recommends new inventory; Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.

Adheres to all company policies and procedures as established in the Staff Member Handbook.

Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; Culinary degree or equivalent preferred.

Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.

Health permit/food safety cards and alcohol awareness certification; Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.

Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)

Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

J-18808-Ljbffr IMCMV Holdings, Inc- Margaritaville Restaurants