SUMMARY: The Line Cook is responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking, Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Assumes 100% responsibility for quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications. Properly labeled and day dotted for proper rotation.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, seasoning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes.
- Handles, stores and rotates all products properly.
- Assists in food prep assignments during off peak periods as needed.
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Pursue personal development of skills and knowledge necessary for the effective performance of the role. Attend training to further develop relevant knowledge, techniques and skills.
- Performs other related duties as required.
- Flexibility to work outside normal work hours, as required.
MEASUREMENT:
- Effective and timely resolution of guest issues and concerns to ensure guest return.
- Inspection of kitchen and storage to ensure 100% compliance with specifications and regulations of governing authorities.
- 95% or better accuracy of food preparation.
- Follow-up on all inquiries within one business day.
TEAMWORK:
- Demonstrate and promote a spirit of cooperation and teamwork throughout the organization.
- Continually look for ways to improve our processes and ability to serve our guests effectively.
- Improve personal performance on a continual basis.
CUSTOMER SERVICE:
- Provide responsive, professional and diplomatic customer service.
- Answer customer calls and correspondence quickly and pleasantly.
- Communicate with guests in a friendly, professional, and patient manner.
- Perform all duties with the goal of building and maintaining long-term relationships.
- Immediately address any guests’ concerns and request the involvement of other personnel as required. Notify Head Chef of any major concerns and the action taken to resolve.
SAFETY:
- Use and promote safe work practices in the restaurant and in the community.
- Follow all company safety programs and report any non-compliance to the Head Chef.
- Notify Head Chef of any unsafe conditions.
SUPERVISORY RESPONSIBILITIES
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
- High school diploma or GED required.
- 6 to 12 months of proven experience as Line Cook or a combination of practical experience and education may be considered.
COMPUTER SKILLS:
- Expertise with 365 MS Office Suite
- Ability to work with Point-of-Sale systems
CERTIFICATES, LICENSES, REGISTRATIONS:
- ServSafe Manager Certification
- ServSafe Allergen Certification
- First Aid, CPR and AED preferred
LANGUAGE SKILLS:
- Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, owners, guests, internal and external customers and the general public.
MATHEMATICAL SKILLS:
- Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY:
- Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- Typical restaurant environment and a variety of different community outreach sites.
PHYSICAL DEMANDS
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.
- Working typically 40 - 50 hours/week, scheduled in 8 - 10-hour shifts. Line Cook sometimes must fill in for staff or due to emergencies resulting in additional hours.
- Specific vision abilities required by this job include close vision, and ability to adjust focus.
- While performing the duties of this job, the employee is required to continuously stand and walk.
- The employee frequently is required to lift and/or move 10 to 20 pounds and may occasionally lift and/or move up to 50 pounds.
- The employee occasionally is required to sit.
- The employee is occasionally required to reach with hands and arms above the shoulder.
- The employee is occasionally required to bend, carry, and kneel.
OTHER REQUIREMENTS:
- Ability to accurately follow recipes.
- Ability to function efficiently under pressure.
- Ability to speak and understand English.
- Ability to work in fast paced environment while multi-tasking.
- Ability to work with persons from all socio-economic backgrounds.
- Ability to work independently and as a member of a team.
- Mobility within the restaurant
- Willing to travel locally as required
- Able to prove U.S. Employment eligibility
- Ability to pass drug screening
- Flexibility to work overtime/weekends, as required
COMMITMENT LIMITATIONS:
- May not make a non-budgeted, emergency expenditure or commitment of Dewey Beer Company of more than $10.00.
BUSINESS BEHAVIOR / ANTI-TRUST:
Do not discuss with competition (includes other restaurant manager without owner’s consent):
- Dewey Beer Company price, costs, profits, or terms of sale.
- Person or companies with whom Dewey Beer Company will or will not do business.
- Geographical areas of operations.
CONFIDENTIALITY / CONDUCT:
- May not divulge any confidential personnel/corporate policy.
- Will not engage in gossip or other unprofessional conduct.
- May not make changes in their Job Description, Standards of Performance or quarterly objectives without consultation with Head Chef.
I agree to perform the above referenced duties while upholding our company values.
Job Type: Full-time
Pay: $15.00 - $20.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Vision insurance
License/Certification:
- Driver's License (Required)
Shift availability:
- Night Shift (Preferred)
- Day Shift (Preferred)
Ability to Commute:
- Dewey Beach, DE 19971 (Required)
Ability to Relocate:
- Dewey Beach, DE 19971: Relocate before starting work (Required)
Work Location: In person
