A Line Cook is an hourly, non-exempt Family Member who reports directly to the Executive Chef. The Line Cook provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards. Maintain organization, cleanliness, and sanitation of work areas and equipment.
Areas of Responsibility
-Demonstrates and shares a solid knowledge of the menu, and ensures proper preparation of all food items to consistently meet standards.
-Demonstrates knowledge of all menu items, recipes, and ingredients.
-Quickly learns new recipes, cooking techniques, and menu rollouts.
-Follows recipes to ensure consistency in food.
-Accurately answers guests’ and family members’ questions regarding the menu.
-Contributes to food cost management through attentive dating, labeling, and rotation of inventory.
-Follows prep sheet to ensure proper amounts and limits waste.
-Maintain complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, and hours of operation, price ranges, and dress codes.
-Maintains complete knowledge of all menu items, prices, preparation methods, cook time, major ingredients, quality standards, taste, the appearance of products, texture, serving temperature, garnish, and plate presentation.
-Ability to be well organized, maintain concentration, and think clearly when providing service to multiple guests within any given period of time.
-Ability to endure abundant physical movements throughout the work area.
-Ability to perform job functions with minimal supervision.
-Maintain and strictly abide by state sanitation/health regulations and Company standards of operation.
-Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
-Inspect cleanliness and organization of line workstations; rectify deficiencies and maintain throughout the shift.
Education / Experience Requirements
Must be 18 years of age or older.