Line Cook

Essential Functions:

• Sets up station according to restaurant guidelines.
• Prepares all food items ads directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Chef or Kitchen Manager at any time.

Qualifications

• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous prep or line cook experience.?Ability to take direction.
• Ability to work in a team environment.?Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality service, and food and beverage knowledge.

General Physical Demands for the Position:

• Cooks will regularly stand for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up to fifty (50) pounds. Team lift is required for anything over twenty-five (25) pounds or any awkward lifting.

Benefits:

• Flexible schedules, Benefits (Dental and Vision) offered after 90 days (Health - average 30 hours/week)
• Meal discounts: 40% off employee meal plus three other people
• Opportunities for advancement - promoted within the company i.e. General Managers, Assistant Manager, Kitchen Managers, Hourly Manager, servers/bartenders
• Pay - Bi-weekly pay period (every other Thursday), and pay raises are 90 days from hire date and six months thereafter.
• HOLIDAYS: Closed for Easter, Thanksgiving and Christmas