Summary of the main function/purpose of the position:
I. Line cooks are responsible for prepping ingredients, cooking and assembling dishes,
adhering to the restaurant menu, and following food health and safety procedures. As
well as maintaining ingredients, products, chemicals, and all aspects of facility sanitation.
II. Principal duties/responsibilities:
Prepare ingredients then cook and assemble dishes as indicated by recipes
Perform portion control and minimize waste to keep cost within forecasted range
Ensure that all dishes are prepared in a timely manner by restocking ingredients at
workstation and meeting prep times to ensure smooth delivery
Set up and clean station according to restaurant protocol
Maintain a clean workstation area, including kitchen equipment, tables, and
shelves
Comply with applicable sanitary, health, and personal hygiene standards
Ensure quality, freshness, and correct storage of ingredients and products
Sets up and stocks food items and other necessary supplies.
Prepare food items by cutting, chopping, mixing, or preparing sauces.
Cook food items by grilling, frying, sautéing, and other cooking methods to
specified recipes and standards.
Clean, organize, and sanitize cooking surfaces, equipment, and the entirety of the
kitchen at the end of the shift.
Have full station cross training and full menu knowledge
III. Occasional duties or projects which may be performed at irregular intervals:
Perform any additional tasks as assigned by supervisor, upper management, or
ownership.
IV. Accountability: Areas in which the position is accountable/responsible:
Records: Prep list management.
Safety: Follow food and equipment safety rules and regulations to ensure a clean and safe
kitchen environment.
Customer Service: None.
V. Supervisory Responsibility:
None.
VI. Business-Related Contacts:
External: None
Internal: Supervisor (Kitchen Manager), Senior management
VII. Educational and/or equivalence in experience requirements:
1-5 years of cooking experience
Specialized or technical educational requirements:
Understanding of cooking methods and procedures, and knife handling skills
Ability to perform tasks with accuracy, speed, and attention to detail
Ability to read and precisely follow cooking directions
Ability to remain calm in a fast-paced environment
Certification or licensing requirements:
Valid Florida Driver’s License or dependable transportation when and where public
transportation is not available.
All employees are required to have a valid Safe Staff Food Handler certificate.
VIII. Specialized equipment or machines used in the course of the duties of the position.
- Ovens
- Fryers
- Knives
- Blenders
- Grill
- Hot plates
- Ware-washing equipment
IX. Physical demands:
While performing the duties of this job, the employee is regularly required to use hands,
and is required to talk and hear at full capacity. The employee is constantly required to
stand and walk for up to 8 hour stretches. The employee is required to reach with hands
and arms up to 72 inches. Specific vision abilities required by this job include close
vision, peripheral vision, and ability to adjust focus. Front of house positions are required
to be able to lift and carry 40-50lbs and back of house positions are required to be able to
lift and carry 50-60lbs.
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.
X. Work Environment:
Moderate to loud noise level.
The work environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions
XI. Additional Remarks:
This position requires the ability to work in a fast-paced environment and the ability to
work in an organized and self-motivated fashion.
Pay: From $16.00 per hour
Benefits:
Work Location: In person
