What are the responsibilities and job description for the Line Cook position at MISSION ON FIRE?
Job Description:
The Line Cook is responsible for preparing food to order according to our recipes, procedures, quality expectations, and speed levels. This role requires maintaining cleanliness of kitchen work areas and equipment.
Main Responsibilities:
Accountabilities:
Requirements:
The Line Cook is responsible for preparing food to order according to our recipes, procedures, quality expectations, and speed levels. This role requires maintaining cleanliness of kitchen work areas and equipment.
Main Responsibilities:
- Maintains, stocks, restocks, cleans, and organizes the workspace.
- Prepares food according to recipes, procedures, and standards within allowable time guidelines.
- Responds to all guests' special requests.
- Cleans and maintains the workspace.
- Follows sanitation and safety standards.
- Safely operates and maintains the cleanliness of equipment (slicer, mixer, etc.).
- Practices proper and safe food handling, storage, receiving, stocking, and rotating procedures.
- Performs other assigned duties from the culinary staff.
- Follows all company policies as outlined in the company handbook.
Accountabilities:
- Prepare food items to recipe with regard to quality, consistency, and time standards.
- Ensure all cleanliness, sanitation, and safety standards are maintained.
- Continuously create new business and avoid guest complaints.
- Additional accountabilities include site-specific duties.
Requirements:
- Ability to read and understand English.
- Ability to lift and carry up to 40 pounds (bags/boxes) and carry short distances.
- Ability to stand and walk during an 8-10 hour shift.
- Understanding of hazards including cuts, burns, slips, trips, and falls.
- Ability to work closely with other staff at a fast pace, under pressure, maintaining quality standards.
- Ability to interact verbally with other line positions.
- Ability to work closely with other staff members, often in confined areas.
- Ability to complete additional tasks assigned by management.
- Ability to meet all standards for safe food handling.
- Ability to work at approximately 36-inch table/stove and reach in approximately 36 inches.
- Ability to reach (up to 6 feet overhead), bend, stoop, and wipe.
- Experience and knowledge of kitchen equipment, including knives, slicer, salamander, stove, oven, mixer, and Robot Coupe.
