The Line Cook prepares food to order according to our recipes, procedures, quality expectations and speed levels. Maintains cleanliness of kitchen work areas and equipment.
Main Responsibilities:
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Maintains, stocks, restocks, cleans, and organizes work area.
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Prepares food according to recipes, procedures, and standards, within allowable time guidelines.
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Responds to all guests’ special requests.
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Cleans and maintains workspace.
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Follows sanitation and safety standards.
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Safely operates and maintains cleanliness of equipment (slicer, mixer, etc.).
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Practices proper and safe food handling, storage, receiving, stocking, and rotating procedures.
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Other assigned duties from the culinary staff.
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Follows all company policies as outlined in the company handbook.
Accountabilities:
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Prepare food items to recipe with regard to quality, consistency, and time standards.
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Ensure all cleanliness, sanitation and safety standards are maintained.
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In doing so, continue to create new business and avoid guest complaints.
Additional accountabilities include but are not limited to “Site Specific Duties”
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Able to read and understand English.
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Able to lift and carry up to 40 pounds (bags/boxes) and carry short distances.
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Able to stand and walk during 8–10-hour shift.
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Understands hazards include but are not limited to cuts, burns, slips, trips and falls.
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Able to work closely with other staff at a fast pace, under pressure, maintaining quality standards.
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Able to interact verbally with other line positions.
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Able to work closely with other staff members, often in confined areas
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Able to complete additional tasks assigned by management
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Able to meet all standards for safe food handling.
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Able to work at approximately 36-inch table/stove and reach in approximately 36 inches.
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Able to reach (up to 6 feed overhead), bend, stoop and wipe.
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Have experience and knowledge of kitchen equipment, including but not limited to knives, slicer, salamander, stove, oven, mixer, and Robot Coupe.
