Line Cook

Department: American Axle ATDC 700177

Employment Type: Full Time

Location: American Axle

Reporting To: Christina Preston

Compensation: $17.00 - $18.00 / hour

Description

The Line Cook is primarily responsible for driving the culinary teams with regards to daily preparation and to ensure that the culinary teams are meeting the "Standard of Excellence" with regards to flavors, design, recipe compliance, and adherence to portioning and production guidelines.

Key Responsibilities

• Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Ensure the kitchen is closed properly daily. Responsible for execution of service and special events.
• Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met.
• Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations.
• Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process. Assist with inventory and ordering.
  
  

Demonstrates attributes of

• Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
• Has a passion for food and is skilled in needed areas; good at visualizing how to develop new dishes, scale them appropriately to achieve a remarkable client experience. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
• High energy level; has demonstrated resilience, endurance and persistence throughout career.
• Can-do attitude; stays positive, even in the face of adversity; sets right tone for others. Collaborative in work style with others both inside and outside organization; respectful of what others can contribute.
• Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others' points of view and encourages independent thought; listens well.
• Personal values align with the company's values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.
• Proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry.
  
  

Skills, Knowledge and Expertise

• Associates Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• Three or more years culinary experience required, large kitchen strongly preferred.
• ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program.
  
  

Benefits

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.
  
  

Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.

CONALB