Line Cook

Wright's Gourmet - Line Cook

Position Overview: 

The Line Cook prepares and cooks made-to-order menu items in our fast-paced, high-volume open kitchen. 

Duties & Responsibilities: 

• Make cold and hot deli sandwiches, garden salads, and other menu items to order. 
• Assemble sandwich trays, party salads, lunch boxes, etc. 
• Package deli salads, soups, and other items to order. 
• Capable of performing all the duties of the Pantry Cook and Prep Cook. 
• Provide gracious guest service including assisting guests with their menu selections. 
• Coordinate with the other culinary stations and guest services department, providing the information and lead time they need to prepare menu items for on-time service. 
• Prepare each order the Wright way, meeting the guests’ expectations. Always have the order ready on time. 
• Use and follow recipes for every batch, measuring each ingredient precisely. 
• Ensure quality and portion size over maximizing yields. Minimize needless waste. 
• Promptly greet and assist guests and visitors anywhere on-premises. Share general information on Wright’s: history, business hours, and directions. 
• Follow safe food handling and sanitation procedures; assist all other areas with meeting these standards. 
• Maintain one’s workstation and other associated areas in a clean, safe, and organized condition; assist all other areas with meeting these standards. 
• Keep all equipment and tools in peak condition, including routine maintenance and minor repairs. 
• Create a clean, safe, comfortable, welcoming atmosphere front-of-the-house and back-of-the-house. 
• Cheerfully participate in a workplace filled with warm greetings, friendly smiles, helping hands, and freely shared knowledge. 
• Perform daily and weekly administrative tasks, checklists, station counts, etc. 
• Assist and support other departments to ensure every guest gets the Wright’s Experience and meets required standards and performance levels. 

Key Skills & Requirements 

• At least six months of experience as a cook for a high-volume restaurant, catering company, bakery, or similar food service operation within the past year. 
• Operate a variety of equipment and tools including ovens, grills, sandwich presses, stove top, salamanders, knives, and spatulas. 
• Full-time must be available to work six (6) days a week, and mandatory overtime during peak season and other special occasions. Part-time must be available at least three (3) days a week. 
• High School Diploma 
• Communicate with effective verbal and written skills with guests, managers, and staff 
• Calm, flexible demeanor for handling the pressure of simultaneously coordinating a wide range of tasks, especially during high-volume times. 
• Solve problems with minimal disruption to guests; seek assistance as needed to ensure guests receive a great experience. 
• Servsafe Certified 
• Work productively with limited supervision. 
• Attentive to detail. (Note that some tasks require a very high level of accuracy to properly meet the standards of that task.) 
• Basic math skills. 

Physical Requirements: 

• High standards of personal hygiene & appearance. 
• Balancing, twisting, bending, stooping, walking, reaching, lifting, pulling, pushing, and climbing. 
• Frequently lifting or moving heavy items up to 50 pounds. 
• Standing in place for long periods of time. 
• Comfort with working in a very fast-paced, crowded environment with co-workers and guests. 
• Must be able to tolerate considerable exposure to unusual elements, such as extreme temperatures, fumes, smoke, cold, unpleasant odors, and loud noise. 

Other Requirements: 

• Consent to both pre-employment and post-hire reasonable suspicion drug testing. 
• Consent to a pre-employment background check (criminal and driving). 
• Tobacco-free, smoke-free, e-cigarette-free facility and grounds. 

An Equal Opportunity Employer 

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.