Cook

A line cook is responsible for preparing and cooking food at a specific station in a restaurant's kitchen. They follow recipes, maintain cleanliness, manage ingredients, and ensure dishes are prepared to the chef's standards. Line cooks work quickly and efficiently to keep up with the pace of service.

ESSENTIAL FUNCTIONS

• Maintain high sanitation standards throughout the area of responsibility, which will meet or exceed federal, state, and local standards.
• Set up workstations based on pars established by the head chef.
• Responsible for all prep work before kitchen service.
• Pre-prep and store food for the restaurant.
• Evaluate cooked food for quality prior to being served.
• Complete all opening and closing requirements as directed by management or the head chef.
• Ensure organized and clean storage areas for all food.
• Work with the head chef to create specials to provide additional menu variety and use available food.
• Maintain clean and orderly storage areas and proper product pars.
• Maintain control over food security through inventories, portioning, and correct lock up procedures.
• Abide by company policies regarding food service.
• Other duties as assigned

• High school diploma preferred.
• Must be 21 years of age if serving alcohol
• 1-2 years line cook experience or completion of a culinary program.
• Knowledge of food and cooking methods
• Legally able to work within State and Federal guidelines
• Sense of urgency and prioritization
• Ability to success in a deadline driven environment
• Strong written and verbal communication

PHYSICAL REQUIREMENTS

• Sitting, standing, walking, bending, climbing, kneeling and lifting up to 50 lbs.
• Ability to multi-task and remain positive in busy working conditions.

WORKING CONDITIONS

• Schedule flexibility including nights and weekends where necessary
• Comply with the brand and Company uniform and hygiene policies.
• Fun, dynamic environment.