Line Cook

2 years

SUMMARY OF POSITION

As a line cook you are responsible for maintaining an orderly station at all times and producing food appropriately during service. Tasks are to be completed correctly and consistently from day to day. You are responsible for maintaining the quality standards of the kitchen and for working in compliance with health codes at all times.

RESPONSIBILITIES

As a line cook you are responsible for the daily mise-en-place, managing and executing a station during service, and practicing proper food storage and handling. These tasks should be completed in a timely manner and should reflect the quality standards of the kitchen.

• Prepare food following the standard procedures of the kitchen
• Follow all clock-in/clock-out rules, including those mandating meal breaks
• Clean and maintain all equipment and tools you use and keep your work area clean at all times
• Observe and maintain all health and hygiene standards according to county guidelines

EDUCATION AND EXPERIENCE:

• Previous fine dining restaurant experience required
• Food Handlers certification

OTHER REQUIREMENTS:

• Availability to work every day of the week including holidays
• Ability to traverse all parts of the restaurant quickly and safely
• Must be able to stand for 8 hours (excluding breaks) at a time
• Must be able to move 50 pounds at time
• Must be able to comply with all health and safety standards

Compensation: Hourly ($21.00 - $23.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance

Maintaining Orderly Station

Attention to Detail

Producing Food Appropriately During Service

Time Management

Completing Tasks Correctly and Consistently

Teamwork

Maintaining Kitchen Quality Standards

Adaptability

Working in Compliance With Health Codes

Physical Stamina

Daily Mise en Place

Problem Solving

Managing and Executing a Station During Service

Communication Skills

Proper Food Storage and Handling

Organizational Skills

Following Standard Kitchen Procedures

Customer Service Orientation

Cleaning and Maintaining Equipment and Tools

Ability to Work Under Pressure

Maintaining Cleanliness in Work Area

Safety Awareness

Observing and Maintaining Health and Hygiene Standards

Multitasking

Exceeding Cleanliness Standards

Demonstrating Ownership of Job Responsibilities

Reliability

Focusing on Elevating Guest Experience

Work Ethic

Acting With Integrity and Honesty

Working Collaboratively With Peers

Adapting to Changing Needs and Priorities

Maintaining a Clean, Neat, and Orderly Work Environment

Reducing Waste and Increasing Safety

Anticipating and Responding to Guest Needs

Welcoming suggestions and new ideas

Establishing Benefits for Guests, Team, Restaurant, and Industry

Fine Dining Restaurant Experience

Food Handlers Certification

Ability to Stand for 8 Hours at a Time

Ability to Move 50 Pounds at a Time

Compliance With Health and Safety Standards

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