Line Cook

description

The Line Cook’s role is to prepare station menu items in accordance with recipes and specs. The Line Cook is a culinary professional who works with precision and speed to ensure an extraordinary guest experience.

summary of essential functions

• Prepares food items, following standard recipes and procedures within specified time limits
• Reads a prep list and preps items as assigned
• Properly measures and assembles ingredients required for preparing the standard recipes
• Cuts and/or portions meat, fish and poultry
• Accepts or rejects ingredients based on quality and quantity
• Cleans, organizes, stocks, and maintains work area, walk-in refrigerator, reach-in refrigerator, cooler drawers, prep, and dry storage area, which may include bending, reaching, stooping, lifting and working with cleaning agents
• Rinses and cuts raw food products
• Cooks on open flame stove and moves food in/out of industrial ovens
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
• Tastes, smells, and views food to ensure adherence to quality standards

qualifications

• A minimum of 6 months experience in high volume restaurant
• High school diploma (or equivalent) encouraged
• Certification in food safety and sanitation a plus
• Able to follow recipes and instructions, including making conversions
• Knowledge of food safety, sanitation and proper handling procedures
• Able to work flexible shifts and schedules, inclusive of breakfast shifts, weekends and some holidays
• Able to work calmly and effectively under pressure
• High energy and stamina. Able to work within a fast-paced, highly mobile, yet small space environment
• Able to stand, kneel, bend, and walk for up to 8 hours per day
• Able to lift and carry up to 50 pounds
• Able to withstand temperatures up to 105 degrees
• Able to communicate and understand the primary language of the work location
• Ability to perform essential functions to company standards with reasonable accommodation