Line Cook

Description

Responsible for preparing, cooking, assembling, plating, and presenting of all food menu items, as well as set up, cleaning, and breakdown of kitchen equipment. 

Requirements

• Have availability to work a variety of hours, including weekends and holidays.
• Follow all systems, policies, and procedures as outlined in the Employee Handbook
• Provide genuine hospitality to all guests and provide them with an experience that exceeds their expectations
• Successfully complete alcohol awareness training and/or food handler training course(s)
• Be committed to teamwork and have a pleasant attitude
• Comply with all safety and sanitation guidelines
• Comply fully with all allergy, dietary restriction, and modification procedures
• Be proficient in the use of all tools and equipment including knives, slicers, peelers, ovens, open-flames, stoves, etc. 
• Accomplish other duties as instructed by management when applicable
• Maintain honesty and integrity in all aspects of employment
• Use precision and accuracy in preparing menu items according to the recipe provided by the company
• Communicate clearly and hospitably with guests and teammates
• Be able to carry multiple plates of food safely and cleanly (when applicable)
• Be able to multitask while maintaining a calm and professional demeanor
• Be able to work in a space of varying noise, temperature, and crowd levels
• Be able to be to stand and/or walk for the duration of your shift
• Be able to lift and move items up to 25 pounds occasionally, and up to 50 pounds in general
• Practice proper safety guidelines at all times
• Use measuring utensils to control portions
• Maintain proper par levels, and communicate any issues to management
• Use proper equipment to execute dishes and tasks properly (ie. Thermometers, tongs, jaccard, knives, gloves, etc.)