The Line Cook is responsible for the preparation, production, and presentation of all menu items at Parker Hospitality. Operating in a fast paced kitchen environment, the Line Cook upholds the highest standards of food safety, quality, and teamwork while executing each dish with consistency and care.
OUR CORE VALUES
FIND A WAY | CREATIVE OWNERSHIP AND RELENTLESS PROBLEM SOLVING
PERFORM WITH PURPOSE | EXECUTION THAT MOVES THE BUSINESS FORWARD
GET THE GAME | UNDERSTANDING HOW THE BUSINESS WORKS
ADAPT AND OVERCOME | STAYING STEADY THROUGH CHANGE
HOSPITALITY EXCELLENCE | ANTICIPATING NEEDS BEFORE THEY ARISE
STRONGER TOGETHER | TEAM SUCCESS OVER INDIVIDUAL SUCCESS
RESPONSIBILITIES
1. Prepare menu items according to prescribed recipes, presentations, and any special guest requests.
2. Measure and prepare all ingredients required for recipe execution before and during service.
3. Follow all prescribed portioning controls consistently.
4. Maintain food safety and quality standards throughout all stages of food preparation.
5. Read and accurately interpret all orders, whether handwritten or computerized.
6. Safely and efficiently use knives and all tools, utensils, and equipment required for menu preparation.
7. Follow all food allergy procedures and accommodate special orders and dietary restrictions.
8. Read and use a thermometer correctly and efficiently.
9. Communicate any food delays or issues to the Coordinator or Manager promptly.
10. Maintain menu item counts and notify management and service staff when quantities fall below the restaurant minimum.
11. Accurately account for all items produced at their station.
12. Wear a hair restraint at all times while on duty.
13. Move safely through all areas of the restaurant, including stairs, uneven surfaces, and slick floors.
14. Promote teamwork and a supportive culture among all coworkers.
15. Understand and follow all company policies, procedures, standards, specifications, guidelines, and training programs.
16. Ensure all products are received in the correct quantity and condition, in accordance with receiving policies and procedures.
17. Communicate clearly and professionally with all employees, managers, and guests.
18. Wash hands regularly and in accordance with food safety guidelines.
19. Comply with all health, safety, and sanitation guidelines.
20. Complete all assigned side work as directed.
21. Accept direction and constructive feedback from management.
22. Maintain a positive and professional attitude throughout every shift.
The responsibilities listed above represent the key duties of this role and are not an exhaustive list. Additional duties may be assigned as needed to support the venue, team, and overall business needs.
Must be at least 21 years of age.- Ability to communicate in English, both written and spoken.
- ServSafe certification or equivalent preferred.
- Minimum of one year of back of house cooking experience in a comparable environment.
- Proficiency with kitchen tools, equipment, and proper food handling techniques.
CONDITIONS OF EMPLOYMENT
- Demonstrate Parker Hospitality's core values at all times.
- Follow all uniform and appearance guidelines for the duration of the shift.
- Arrive punctually and prepared for duty.
- Comply with all rules, policies, and conditions of employment outlined in the Employee Handbook.
- Abstain from working under the influence of alcohol or any illegal substances.
- Refrain from engaging in violent, discriminatory, or harassing behavior.
- Pass a drug and alcohol test within the first 90 days of employment, where required.
- Must be able to stand or walk for the majority of a shift.
- Must be able to lift and carry up to 50 pounds from floor to waist level.
- Must be able to reach, bend, stoop, and perform physical tasks as required.
- Must have the stamina to work 50 to 60 hours per week.
