Line Cook

Job Summary

Required Qualifications

• •Must be available nights, weekends and holidays
• •Must be SERV SAFE certified
• •Must be able to understand, read and write English
• •Must be able to communicate clearly, concisely and effectively in a fast-paced kitchen environment
• •High School equivalent math knowledge
• •Must be able to demonstrate the ability to make good choices
• •Must be able to distinguish between positive and negative situations
• •Must be able to approach situations and resolve them
• •Must regularly lift and/or move up to 10 pounds
• •Must frequently lift and/or move up to 25 pounds
• •Must occasionally lift and/or move up to 50 pounds
• •Must have close vision
• •Must have distance vision
• •Must have color vision
• •Must have peripheral vision
• •Must have depth perception
• •Must have the ability to adjust focus
• •Must be consistently at work and on time
• •Must arrive at meetings and appointments on time
• •Must follow instructions
• •Must respond to management direction
• •Must commit to long hours of work when necessary to reach goals
• •Must be able to stand
• •Must be able to use hands to finger, handle, or feel
• •Must be able to talk or hear
• •Must be able to walk
• •Must be able to reach with hands and arms
• •Must be able to taste or smell
• •Must be able to work within strict time deadlines
• •Must be able to work within a team and as an individual efficiently
• •Must be able to work in a fast-paced kitchen environment
• •Must be able to maintain a clean and safe work area
• •Must be able to minimize wastage
• •Must be able to ensure Kitchen cooking areas are fully stocked
• •Must be able to communicate low stock or product needs promptly to management or prep staff
• •Must be able to ensure quality of food is meeting customers expectation
• •Must be able to perform Quality Control of all food prepared
• •Must be able to properly handle, cooking and preparing all food offered by the establishment
• •Must be able to produce and prepare menu items for the establishment
• •Must be able to maximize efficiency and service, in and out of the kitchen
• •Must be able to ensure that quality, quantity, and presentation of prepared food is completed in accordance with the facility's high standards
• •Must be able to assist with prep work and dishwashing duties when necessary to support overall kitchen operations
• •Must be able to communicate with Front of The House to ensure orders are correct and served properly
• •Must be able to assist with prep work such as washing, chopping, portioning, or storing ingredients as assigned
• •Must be able to provide dishwashing support as needed to maintain smooth kitchen operations
• •Must be able to conserve organizational resources
• •Must be able to treat people with respect
• •Must be able to uphold organizational values
• •Must be able to demonstrate persistence and overcome obstacles
• •Must be able to prioritize and plan work activities
• •Must be able to use time efficiently
• •Must be able to approach others in a tactful manner
• •Must be able to react well under pressure
• •Must be able to treat others with respect and consideration regardless of their status or position
• •Must be able to monitor own work to ensure quality
• •Must be able to complete work in timely manner
• •Must be able to follow all new OSHA guidelines pertaining to Covid-19
• •Must be able to comply with the organization's Health and Safety Policy and all other health and safety practices, programs, and procedures
• •Must be able to successfully complete required health and safety and IIPP training
• •Must be able to participate in the IIPP by reporting incidents or near misses, attending health and safety meetings, reporting problems and recommending safety improvements, and other related training activities
• •Must be able to inform a supervisor or instructor of any safety hazards or system deficiencies in the workplace
• •Must be able to ensure that you are appropriately trained in all facets of your specific job function prior to attempting to work independently
• •Must be able to ensure that the department specific code of safe work practices is provided to you prior to being given department work assignments
• •Must be able to take ownership of any safety issues by proposing solutions to fix it
• •Must have at least 2 years of experience in the industry
• •Must have working knowledge of standard cost controls and waste management protocols