Line Cook

Main Responsibilities:

• Maintains, stocks, restocks, cleans, and organizes work area.
• Prepares food according to recipes, procedures, and standards, within allowable time guidelines.
• Responds to all guests' special requests.
• Cleans and maintains workspace.
• Follows sanitation and safety standards.
• Safely operates and maintains cleanliness of equipment (slicer, mixer, etc.).
• Practices proper and safe food handling, storage, receiving, stocking, and rotating procedures.
• 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.
• In doing so, continue to create new business and avoid guest complaints.
• Additional accountabilities include but are not limited to "Site Specific Duties"

• Able to read and understand English.
• Able to lift and carry up to 40 pounds (bags/boxes) and carry short distances.
• Able to stand and walk during 8-10 hour shift.
• Understands hazards include but are not limited to cuts, burns, slips, trips and falls.
• Able to work closely with other staff at a fast pace, under pressure, maintaining quality standards.
• Able to interact verbally with other line positions.
• Able to work closely with other staff members, often in confined areas
• Able to complete additional tasks assigned by management
• Able to meet all standards for safe food handling.
• Able to work at approximately 36-inch table/stove and reach in approximately 36 inches.
• Able to reach (up to 6 feed overhead), bend, stoop and wipe.
• Have experience and knowledge of kitchen equipment, including but not limited to knives, slicer, salamander, stove, oven, mixer, and Robot Coupe.