Line Cook

1 year

Overview

The Line Cook is responsible for the quality, quantity and timeliness of assigned station. They prepare the food in accordance with Fitler Club recipes, standards and procedures under strict sanitary conditions. They will cook menu items in coordination with the rest of the kitchen staff for service

Responsibilities

• Plate assigned dishes from station to Fitler Club standards
• Manage tickets including fire times and modifications
• Ensure that all food products have been prepared correctly before cooking and are cooked to perfection per Fitler Clubs recipes and standards.
• Clean equipment, as assigned, thoroughly and in a timely fashion
• Manage proper storing temperatures according to DOH regulations
• Deliver timely and courteous service to Fitler Club guests in adherence to our company policies
• Perform all other duties assigned by management
• Work consistently with others in a fast-paced kitchen environment

Qualifications

• Ability to prioritize and organize work assignments and multi-task
• Solid experience in relevant kitchen positions strongly preferred.
• Able to work quickly and adapt to meet flow of demand.
• Able to stand for full shift.
• Able to work in hot, fast-paced environment.
• 1+ years' experience in similar roles preferred
• Solid understanding of food preparation and basic to complex cooking methods across varied styles.
• Able to follow detailed recipes and verbal instructions with minimum supervision.

Compensation: Hourly (Based on Experience)

Advanced Knife Skills

Attention to Detail

Cooking to Recipes and Standards

Cooking

Sanitation and Food Safety

Expediting

Stress Management

Food Preparation

Communication Skills

Efficiency

Managing Ticket Orders

Problem Solving

Initiative

Menu Planning

Flexibility

Dependability

Customer Service Orientation

Work Ethic

Frying

Culinary Creativity

Ability to Work Under Pressure

Organizational Skills

Plate Presentation

Ability to Learn Quickly

Sanitation

Physical Stamina

Ticket Management

Knowledge of Health and Safety Regulations

ServSafe Certified

Creativity in Food Presentation

Ability to Follow Recipes and Instructions

Ability to Take Constructive Feedback

Time Management

Experience in Kitchen Positions

Organization

Basic to Complex Cooking Methods

Sous Vide

Ability to work under minimal supervision

multi tasking

100 Covers Per Night

Ability to work in a fast paced environment

Adaptability

Customer Service

Standing for Extended Periods

Working in a Fast Paced Environment

Following Recipes

Verbal Instructions

Verbal Communication

Food Storage Knowledge

Teamwork

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