Lead Cook/Prep Cook

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Determine par levels for daily needs, accurately prepares, and communicates prep list.
• Prepares and verifies that all menu items are prepared according to company quality standards 100% of the time.
• Performs inventory checks and completes food storage logs.
• Maintains a positive attendance record by reporting to work assigned shifts.
• Meets all uniform, appearance and grooming standards as specified by the company.

Line Cook Qualifications/Skills:

• Basic written and verbal communication skills
• Organizational skills
• Accuracy and speed in executing tasks
• Ability to work as a team member
• Follows directions and instructions
• Ability to lift weights of 25 lb or greater and stand during shift

Education and Experience Requirements:

• High school diploma or GED
• One to two years of experience as a line cook, restaurant cook, or prep cook
• Certificate in Culinary Arts preferred
• Experience with various cooking methods and procedures
• Familiar with industry best practices

After WWII, brothers Jim and Hub Hyde, born in a poor coal-mining town in Eastern Kentucky, moved to Hamilton, Ohio in search of work. In August 1946, they saved some money and brought an ice cream shop which soon became Hyde’s Restaurant.

Over the years, the diner grew in size and menu – hamburgers and ice cream expanded to fried chicken, roast beef, mashed potatoes, fish dinners, and then homemade pies. Hub Hyde continued to work until he no longer could, passing away in March 2006.

For the past 39 years, Mick has ensured Hyde’s success by bringing it forward with the times while maintaining the original feel of the restaurant – a place with charm, hospitality, and simply great home-cooked food at a reasonable price. In 2005, Ashley and Amy stepped into the picture to help their Dad and have been committed to serving their community and customers ever since.