Line Cook
On-siteHouston, Texas, United States or Vintage, Illinois, United States
Job Summary
Oversee kitchen operations by controlling food quality, labor, inventory, and flow while maintaining a clean and sanitary work area. Coordinate food preparation activities across the kitchen, pantry, and storeroom; purchase supplies as needed; and prepare, portion, and utilize food surpluses. Specify serving quantities to control portion costs and track food waste. Direct line cooks, taste and observe food for recipe and appearance standards, and train new hires. Plan and standardize recipes to increase servings with supervisor approval. Set prices for items with direct supervisor approval. Work in a fast-paced environment standing for eight hours, handling up to 50 lbs, and managing sharp objects and hot surfaces.
Required Qualifications
- Minimum two years' experience in high volume kitchen
- Must be comfortable with Microsoft word and excel
- Must have a high school diploma or GED equivalent, a professional diploma or food services management
- Knowledge of ingredients and kitchen equipment
- Knife/food preparation skills
- Positive attitude
- Able to work well with others
- Ability to actively attend to, convey and understand the comments and questions of others
- Accuracy – ability to perform work accurately and thoroughly
- Communication, Oral – Ability to communicate effectively with others using the spoken work
- Customer Oriented – Ability to take care of the customers' needs while following company procedures
- Initiative – Ability to make decisions or take actions to solve a problem or reach a goal
- Relationship building – Ability to effectively build relationship with customers and co-workers
- Must possess a valid driver's license
- Must be eligible to work in the United States
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