Line Cook

• Stock and organize the line, responsible for assigned mise en place
• Responsible for safety and sanitation of food and workspace
• Prepare all product for service according to prescribed specifications
• Follow policies and procedures of kitchen conduct
• Maintain organization of the coolers and ensure proper rotation and temp of product. Maintain cleanliness and sanitation of all kitchen areas
• Receive, rotate, and store stock in proper areas of the kitchen.
• Work the line during service.
• Cook all food to specifications, and recipe standards
• Maintain an orderly, clean, and sanitary work station.
• Wear the prescribed uniform in accordance with Company policy.
• Maintain a positive attitude and sense of teamwork at all times.
• Work with a sense of urgency at all times
• Communicate product needs and other issues to Kitchen Manager.
• Participate in weekly cleaning projects.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Clean the line and kitchen areas at close.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

Qualifications

• 2+ years’ culinary experience
• Ability to work well under pressure in a fast paced environment
• Strong leadership skills
• Possess strong organizational and decision-making skills
• Excellent written, and oral communication skills
• Capable of conducting and assessing inventory
• Willingness to work a flexible schedule
• Experience with delegating tasks and maintaining fast speed of service

Be able to reach, bend, stoop and frequently lift up to 50 pounds

• Must be able to communicate clearly and effectively.