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