Line Cook

The Line Cook is responsible for preparing, cooking, and plating food to the Chef’s specifications. It is this person who is also responsible for assisting the Executive and Sous Chef with their daily tasks. May have additional cleaning duties specific to the restaurant.

Essential Job Functions:

• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safety and efficiently
• Clean and maintain station in practicing good safety and sanitation
• Assist with the cleaning and organization of kitchen and equipment
• Restock items as needed throughout the shift
• Ability to effectively communicate to perform and follow job requirements in written and spoken direction
• Communicate effectively and courteously with co- workers
• Maintain kitchen equipment and communicate any potential issues to Management
• Identify cleaning supplies and notify Management when running low
• Other duties will be assigned as needed

 Must Be Willing and Able To:

• Meet personal schedule requirements punctually
• Available to work a variety of hours, days and shifts, including weekends
• Multi-task calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Comply with all safety and sanitation guidelines and procedures
• Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook
• Promote an atmosphere of teamwork by assisting co- workers
• Be courteous, friendly, and pleasant
• Accept constructive criticism and adjust/change behavior based on this feedback
• Stand and walk for an entire shift
• Safely transport items to and from kitchen on a slick uneven surface
• Safely move about in all areas of the restaurant
• Lift and carry racks and items weighing up to 30 lbs.
• Frequently bend, stoop, reach, push, lift, carry, pour and wipe