Description

The Line Cook is responsible for preparing all types of hot and cold food items in the dining areas. The Team Member performs duties related to preparation of food and beverage items prepared for the restaurant outlets.

DUTIES AND RESPONSIBILITIES:

The following are major duties and are not intended to be all inclusive or restrictive.

• Responsible for cooking and plating food product.
• Receives written or printed orders from the POS and produces items to specification.
• Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
• Responsible for portion control and serving temperatures of all products served in the concession stand.
• Responsible for cleaning, stocking and restocking of workstations and displays.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
• Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. 
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance
• Performs other duties as assigned.

PHYSICAL & ENVIRONMENTAL DEMANDS:

Operates a broad range of kitchen equipment including stoves, broilers, deep fryers and other food preparation equipment, and uses hand tools, knives and other related small wares. Accurately reads food ticket orders. Must possess excellent guest service skills, strong telephone etiquette and be a self-starter with the ability to multitask, follow-up and complete tasks in a timely manner with minimum supervision. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to clearly communicate, read and write in English. Ability to apply common sense understanding to carry out instructions in written or verbal form. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability to add and subtract two digit numbers and to multiply and divide with 5’s, 10’s and 100’s. Ability to understand the basic use of weight and volume measurements.

The Line Cook regularly required to stand in a stationary position for 75% or more of their shift, communicates and exchanges information with coworkers and guests, and maintains the kitchen area and personnel. The Line Cook is required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch or crawl. The Line Cook is regularly required to do light lifting of objects up to 50 pounds. 

Requirements

• Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.
• Must be able to pass a background check and drug screening