What You'll Do
The Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment.
Primary Duties and Responsibilities
* Sets up stations with all necessary supplies.
* Handles, stores and rotates all products properly.
* Cooks menu items in cooperation with the rest of the kitchen staff.
* Always follows supervisors' direction.
* Follows proper cooking techniques for all dishes.
* Ensures food quality and timeliness.
* Practices correct food handling and food storage procedures according to company and state regulations.
* Complies with all nutrition, sanitation and safety regulations and standards.
* Maintains a positive and respectful approach with everyone.
* Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
* Other duties as assigned and modified at manager's discretion.
KNOWLEDGE, SKILLS AND ABILITIES:
* Operational knowledge of hospitality equipment
* Ability to multi-task and prioritize
* Ability to work under pressure
* Accuracy and speed in executing assigned tasks
* Excellent understanding of various cooking methods, ingredients, equipment and procedures
* Familiar with industry's best practices
PHYSICAL DEMANDS
* While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel.
* Incumbent is occasionally required to taste or smell
* Push, pull, and lift up to 50lbs on a weekly basis.
* Be able to reach, bend, stoop and work in a standing position for a long period of time
WORKING CONDITIONS
* Must be comfortable working in a shared space, with constant noise, without the use of a private office
* Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration
* Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays