Job Title: Line Cook

Reports To: Head Chef

Summary: The Line Cook helps play an important part in providing guests with an excellent meal and service experience. Assisting the Chef, this role supervises food production and prep tasks while ensuring the quality and cost standards are maintained. The Line Cook must be eager to provide one-on-one customer service with the understanding that he/she represents the face of a company focused on providing ‘Legendary’ service.

Essential Duties and Responsibilities

• Sets up and stocks food items and other necessary supplies.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.

Prepare ingredients then cook and assemble dishes as indicated by recipes

• Perform portion control and minimize waste to keep cost within forecasted range
• Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery
• Set up and clean station according to restaurant protocol
• Maintain a clean workstation area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the sous-chef, or executive chef
• Other duties as assigned.

Qualifications 

To perform this job successfully, an individual must be able to perform each essential duty with confidence. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and Experience Requirements 

• High school diploma or GED
• Minimum of 2 years cooking experience is strongly preferred

Knowledge, Skill and Ability Requirements 

Knowledge 

• Passionate about hospitality.

• Basic written and verbal communication skills
• Understanding of cooking methods and procedures, and knife handling skills
• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to read and follow cooking directions
• Ability to remain calm in a fast-paced environment
• Must be organized and self-motivated
• Must be able to stand, bend, stretch, and lift, and carry heavy material
• Ability to work as a team member
• Experience providing excellent customer service in a fast-paced environment.

Perks & Benefits

• 401(k) 
• Extended Health Benefits package
• Meal allowance
• Excellent golfing privileges

Key Competencies 

Key Competencies include strong work ethic, negotiating and closing, attention to detail, relationship builder, multi-tasker, problem analysis and solving, excellent communicator, confidentiality, and integrity. Adhering to our Core Values includes being guest-centric, teamwork, respect, pro-active, accountable, learning, and sustainable.

Language Skills 

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Must be able to speak, read, write, and comprehend the English language. Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals. 

Mathematical Skills 

Ability to add, subtract, multiply, and divide. 

Reasoning Ability 

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. 

Other Qualifications 

Availability Open and operational seven days a week. Employees are required to be available to workdays, nights, weekends, and holidays. 

License Requirements Valid driver’s license that has been in effect for at least three years, with no major violations and no more than two minor violations in the past three years.

Rules and Regulations All employees must adhere to all safety rules and regulations required by local, State and Federal authorities, wear the appropriate personal protective equipment necessary to perform the job in a safe manner and will follow all safety rules per the Company’s Safety Policy. 

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this Job, the employee is regularly required to sit; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to stand; walk and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The employee must be able to lift 5-15 pounds regularly, and over 15 pounds with assistance, upon occasion. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions during any special events where food is offered.