Position: Line Cook job
About: Responsible for preparing, cooking, assembling, plating, and presenting of all food menu items, as well as set up, cleaning, and breakdown of kitchen equipment.
Requirements: Have availability to work a variety of hours, including weekends and holidays; Follow all systems, policies, and procedures as outlined in the Employee Handbook; Provide genuine hospitality to all guests and provide them with an experience that exceeds their expectations; Successfully complete alcohol awareness training and/or food handler training course(s); Be committed to teamwork and have a pleasant attitude; Comply with all safety and sanitation guidelines; Comply fully with all allergy, dietary restriction, and modification procedures; Be proficient in the use of all tools and equipment including knives, slicers, peelers, ovens, open-flames, stoves, etc.; Accomplish other duties as instructed by management when applicable; Maintain honesty and integrity in all aspects of employment; Use precision and accuracy in preparing menu items according to the recipe provided by the company; Communicate clearly and hospitably with guests and teammates; Be able to carry multiple plates of food safely and cleanly (when applicable); Be able to multitask while maintaining a calm and professional demeanor; Be able to work in a space of varying noise, temperature, and crowd levels; Be able to be to stand and/or walk for the duration of your shift; Be able to lift and move items up to 25 pounds occasionally, and up to 50 pounds in general; Practice proper safety guidelines at all times; Use measuring utensils to control portions; Maintain proper par levels, and communicate any issues to management; Use proper equipment to execute dishes and tasks properly (ie. Thermometers, tongs, jaccard, knives, gloves, etc.)
