Restaurant/Line Cook

Perform a variety of duties relating to restaurant-style service, including hot and cold food preparation, maintaining sanitation and recipe standards. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion and safety

- Conduct pre-preparation of cooking station prior to scheduled service
- Prepare assigned menu items using recipes and instructions to meet production, delivery, service schedules and brand standards
- Anticipate orders during peak service to ensure timely preparation and service while minimizing shrink
- Ensure food is stored and cooked to correct temperature by maintaining proper temperatures of ovens, broilers, grills, fryers, roasters and other kitchen equipment
- Comply with federal, state, local and company food safety guidelines, food handling guidelines and rules governing sanitation and the cleanliness/maintenance of kitchen
- Maintain an orderly workstation and clean kitchen after preparing and serving food
- Safely operate and maintain kitchen equipment and knives; report needed equipment maintenance to supervisor
- Follow hazard analysis and critical control points (HACCP) guidelines to ensure quality and safety of food supply
- Maintain good working relationships with coworkers, managers and guests
- Coordinate with and assist fellow associates to meet guests' needs and support the operation of the restaurant
- Attend scheduled associate meetings and offer suggestions for improvement
- Must be able to perform the essential job functions of this position with or without reasonable accommodation

Minimum
- 6 months related restaurant cook experience or training
- Ability to complete duties in a fast-paced kitchen while performing multiple tasks simultaneously
- Strong interpersonal skills with the ability to foster cooperation and work in a collaborative team environment
- Ability to communicate professionally with team and guests
- Ability to work in a standing position for an entire shift
- Ability to reach, bend, stoop and lift objects up to 40 pounds
- Ability to communicate effectively with managers and kitchen staff