What are the responsibilities and job description for the Line cook position at Tennessee?
Are you looking for an opportunity and growth in your hospitality career? Look no further!
We feel passionate about offering a diverse array of benefits to meet our team members’ needs throughout every age and stage of employment.
HONEY POT BENEFITS
- Fair Start Wage
- Industry-leading employee and family health care offerings
- Wellness, Tuition and Transportation Reimbursements
- Accrual of Paid Time Off from date of hire
- Paid Parental Leave
- Life, Dental, and Disability benefit options
- Pet Insurance
- Fast-growth company with advancement opportunities
ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES
- Execute all directives of management throughout all shifts.
- Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Responsible for having a working knowledge of all our recipes.
- Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Follow proper plate presentation and garnish set up for all dishes.
- Assist in food prep assignments during off-peak periods as needed.
- Open and close the kitchen properly and follow the checklists for kitchen stations. Assist others in opening and closing the kitchen.
Clean station and get checked out by a manager before clocking out.
QUALIFICATIONS
Previous restaurant experience preferred, but not required.
- A minimum of 1 year of experience in kitchen preparation and cooking.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Be able to reach, bend, stoop and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
REQUIREMENTS
- Be able to work in a standing position for long periods of time.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Must have schedule flexibility to cover all meal periods as needed.
- Must be able to move and process information quickly.
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Last updated : 2024-11-06
