Line Cook/Prep Cook

Description:
Job Title: Line Cook/Prep Cook
Job Category: Kitchen Staff
Report To: General/Kitchen or Culinary Manager
FLSA Status: Exempt or Non-Exempt
Primary Location: Tampa, Florida
Travel Required: No
Level/Salary Range: Commensurate with Experience
Website: http://sacredpepper.com/

Summary: Are responsible for the preparation of all food items by recipe in a timely fashion. Requires skill and understanding of diverse menu. Responsible for maintaining equipment and the cleanliness of surrounding
working area.

Duties and Responsibilities include the following: Primary duties and responsibilities include, but are not limited to, the following:
1. Cooks a variety food, with diverse methods of preparation and adheres to specific product specifications and handling procedures and plate presentation.
2. Adheres to all company safety and sanitation policies and procedures.
3. Ensures proper execution of recipe procedures while maintaining a high quality and consistent product.
4. Maintains cleanliness throughout the kitchen.
5. Keep food orders continuously flowing out of the kitchen.
6. Communicates ticket times and potential problems with the Expediter, Managers and Service Staff as necessary.
7. Helps to complete assigned pre-work to stock and set up stations as necessary.
8. May work with an open flame.
9. Use sharp knives and utensils.
10. May use slicers or other kitchen machinery.
11. Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs. of weight.
12. Able to read/recognize ticket orders.
13. Breaks down, and cleans station or work area at end of shift.
14. Helps to ensure proper rotation of all products and that product meets par.
15. Cleans and sanitizes throughout the shift.

16. Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.
17. Maintains a favorable working relationship with all other team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale,
productivity and efficiency/effectiveness.
18. Displays a favorable image of Sacred Pepper at all times.
19. Performs calmly and effectively under pressure.
20. Safely transports items to and from the kitchen on a slick surface.
21. Embrace and celebrate Sacred Pepper culture.
22. Other duties as directed.

Key Competencies
• Professionalism.
• Must be able to perform.
• Willingness and ability to take initiative.
• Excellent planning and organizational skills.
• Must have clear written and verbal communication skills.
• Excellent interpersonal skills.
• Customer oriented with a strong commitment to customer services, customer relations, satisfaction, and the total customer experience.
• Ability to multi-task while maintaining required standards of operation in a daily restaurant activities
• Must adhere to food handling requirements and be aware of the requirements.
• Able to remain standing for long periods of time and walking around for up to 7 hours per
shift.
• Ability to work under pressure amid distractions and interruptions.
• Ability to work well under pressure in a fast paced environment.
• Excellent math, money handling and reading skills.
• Having a friendly and courteous manner.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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: High School Diploma/GED with one (1) year of proven work experience as a line cook/prep cook in a fast-paced work environment, full service restaurant.

Certification & Licensure Requirements: Post-hire: Certified Food Handler & Responsible Vending.

Language Ability: Ability to read, write, analyze, and interpret general information. Ability to effectively respond to questions from colleagues, customers, vendors, and the general public.

Math Ability: Ability to add, subtract, multiply and divide. Ability to calculate figures and amounts such as discounts, interest, proportions, percentages and volumes.

Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instruction and make
sound decisions.

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 stand, walk
during their entire shift.
• Reach with hands and arms; use hands to handle or feel.
• Place items on high shelves and in walk-in freezer.
• Climb or balance.
• Must have clear communication and listening skills.
• The employee is occasionally required to stoop, kneel, crouch, or crawl.
• The employee must regularly lift and/or move up to 70 pounds and frequently lift and/or move up to 10 pounds.
• Works frequently in damp, hot work environment.
• May work near an open flame.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.
• The Restaurant environment is hectic, fast-paced and often crowded and noisy. May be exposed to Restaurant related environmental factors including, but not limited to excessive noise and constant exposure to general public .
• Should be able to consistently reach with hands and arms and talk or hear. The employee is
regularly required to kneel, crouch, crawl, stoop, and bend. The employee must also be able
to regularly lift and/or move up to 30-50 pounds.

Work Environment:

Employee works in a fast-paced high volume work environment.

Job Requirements:

Key Competencies
• Professionalism.
• Must be able to perform.
• Willingness and ability to take initiative.
• Excellent planning and organizational skills.
• Must have clear written and verbal communication skills.
• Excellent interpersonal skills.
• Customer oriented with a strong commitment to customer services,
customer relations,
satisfaction, and the total customer experience.
• Ability to multi-task while maintaining required standards of operation in a daily restaurant activities
• Must adhere to food handling requirements and be aware of the
requirements.
• Able to remain standing for long periods of time and walking around for up to 7 hours per shift.
• Ability to work under pressure amid distractions and interruptions.
• Ability to work well under pressure in a fast paced environment.
• Excellent math, money handling and reading skills.
• Having a friendly and courteous manner.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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: High School Diploma/GED with one (1) year of proven work
experience as a line cook/prep cook in a fast-paced work environment, full
service restaurant.

Certification & Licensure Requirements: Post-hire: Certified Food Handler
& Responsible Vending.

Language Ability: Ability to read, write, analyze, and interpret general
information. Ability to effectively respond to questions from colleagues,
customers, vendors, and the general public.

Math Ability: Ability to add, subtract, multiply and divide. Ability to calculate
figures and amounts such as discounts, interest, proportions, percentages
and volumes.

Reasoning Ability: Ability to solve practical problems and deal with a
variety of concrete variables in situations where only limited
standardization exists. Ability to interpret a variety of instruction and make
sound decisions.

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 stand, walk
during their entire shift.
• Reach with hands and arms; use hands to handle or feel.
• Place items on high shelves and in walk-in freezer.
• Climb or balance.
• Must have clear communication and listening skills.
• The employee is occasionally required to stoop, kneel, crouch, or crawl.

• The employee must regularly lift and/or move up to 70 pounds and
frequently lift and/or move
up to 10 pounds.
• Works frequently in damp, hot work environment.
• May work near an open flame.
• Specific vision abilities required by this job include close vision, distance
vision, color
vision, peripheral vision and depth perception.
• The Restaurant environment is hectic, fast-paced and often crowded and
noisy. May be exposed
to Restaurant related environmental factors including, but not limited to
excessive noise
and constant exposure to general public .
• Should be able to consistently reach with hands and arms and talk or
hear. The employee is
regularly required to kneel, crouch, crawl, stoop, and bend. The employee
must also be able
to regularly lift and/or move up to 30-50 pounds.

Work Environment:
Employee works in a fast-paced high volume work environment.
User Fields

Tags:
Cook, Line Cook, Restaurant, Hospitality, Prep Cook

Benefits:
Health & Dental InsuranceMatching 401 K PackageEmployee Meal
Discounts Paid Time Of