Line Cook

Minneapolis, MN, USA|Onsite

Job Overview

Compensation

Type:

Hourly

Rate:

Range $17.00 - $20.00

Benefits

weekly pay

Staff Member discounts

Tuition Reimbursement

Fun upbeat working environment

career growth

401K Matching

Paid Time Off

Job Description

Margaritaville and Landshark is a renowned hospitality company that has cultivated a fun, warm, and inviting atmosphere where guests from diverse backgrounds can come together to enjoy a relaxing and memorable experience. Known for its vibrant and tropical-themed venues, Margaritaville and Landshark provide an exciting and unique dining and entertainment environment inspired by the laid-back lifestyle of the islands. The company prides itself on creating an environment of escapism where customers can unwind, enjoy quality food and beverages, and embrace a carefree, vacation-style ambiance regardless of their location.

As a top employer in the hospitality industry, Margaritaville and Landshar... Show More

Job Requirements

Must be able to work in a fast-paced, high energy, and physically demanding environment
must be able to spend 100% of working time standing, walking, and reaching
pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position
feeling or grasping objects of different size and shape
maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces
will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps
must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently
must be able to communicate clearly with guests in the primary language of the restaurant, primarily English
hearing sounds at normal speaking levels with or without correction
specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus
exposed to weather conditions and prevalent temperature changes
subject to moderate to high ambient noise levels
frequently required to function in narrow aisles or passageways
hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping
frequently required to wash hands and/or wear gloves
adherence to company safety and sanitation practices
ability to meet all company policies and procedures as prescribed in the Staff Member Handbook

Job Qualifications

Good written and verbal communication skills
six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required
must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for
or equivalent combination of education and experience
ability to interact professionally with other departments and outside contacts
ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
good judgment and decision-making abilities
high school degree or GED preferred
culinary degree or equivalent preferred
health permit/food safety cards and alcohol awareness certification required where applicable
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
ability to effectively present information and respond to questions from managers, clients, and guests
expressing or exchanging ideas or instructions by the spoken word
ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals

Job Duties

Ensures all materials and supplies are available
sets up station according to established guidelines and requirements to ensure guest safety
ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards
coordinates food orders to ensure timely and efficient delivery to each table
executes designated preparation and/or line stations without support under normal conditions
prepares food according to the sales forecast and business level
meets special guest requests while providing the same quality standards
follows all company HACCP documentation and procedures throughout daily shifts
maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift
maintains safety standards while using knives and other food preparation equipment
restocks and/or breaks down workstation at the conclusion of the shift
stocks all stations as directed and cleans/closes all stations as directed
assists management in training new staff members within their department when applicable
cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction
maintains high-level knowledge regarding the company’s products and happenings
notifies manager/supervisor of low inventory and recommends new inventory
communicates opportunities and concerns
performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency
understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management
adheres to all company policies and procedures as established in the Staff Member Handbook

Job Location

You may be also interested in: