Line Cook

Role & Responsibilities:

· Maintain an intimate knowledge of all menu items, including correct ingredients, recipes for all ingredients and plating.

· To maintain general organization and cleanliness of the kitchen in compliance with all health code standards.

· Inform Head Chef or MOD when food supplies are needed.

· Maintain personal health and sanitation standards (washing hands when using the restroom, etc.).

· Create and support an environment of “Teamwork” by helping fellow employees or a guest without a second thought.

· Plate and prepare food promptly, working to meet the needs of the guests as conveyed by our floor staff.

· Superior attendance and punctuality.

· Adhere to organization policies and procedures.

· Person and uniforms must be clean and sanitary before beginning work.

· Maintain a safe work environment at all times.

· Inform Front of house staff about current specials and any limited or “86” items.

· Follow all opening and closing procedures.

· Report any equipment problems, leaks, etc. to Head Chef, MOD, or general manager.

· Maintain security of all kitchen supplies and inventory.

Servsafe Certificate

· Has good verbal and written communication skills and demonstrates the ability and capability to work effectively with all employees, vendors, and patrons.

· Ability to read, understand, and convert recipes for consistent production.

· A minimum of 2 year of experience working on the line as a cook. Must be familiar with a fast paced, large restaurant setting, as well as an establishment that serves alcohol.

· Must be Serv-Safe certified and show proof of certification upon hire.

· Must have general knowledge of kitchen equipment, usage, and safety practices.

Physical Demands:

· Must be able to move constantly throughout the work day within a fast-paced environment.

· Must be able to cope with the mental and emotional stress of the position.

· Must be able to push, pull, move, and/or lift a minimum of 50 pounds.

· Must be able to bend twist, squat, kneel, and reach repeatedly throughout the day.

Must be able to withstand high temperatures on a constant basis.