Line Cook

The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen.

Requirements

• Create food consistently of high quality, taste, and presentation strictly following approved recipes
• Comply with the organization’s standards of service
• Adhere to the established goals and budgets for the kitchen
• Anticipate and resolve problems that may arise
• Adhere to the health department and restaurant sanitation and food handling guidelines
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
• Conduct regular inspections of the prep working/ dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection
• Analyze work processes to identify and eliminate errors, and duplication and improve quality issues
• Basic understanding of professional cooking and knife handling skills
• Must be able to speak, read and understand basic cooking directions
• Ability to follow a production prep list
• Ability to work well with others
• Understanding and knowledge of safety, sanitation, and food handling procedures
• Professional communication skills
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must be self-motivated and organized
• Must be able to work nights, weekends, and some holidays
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job

Benefits

• Paid $22 per hour