Line Cook

GENERAL SUMMARY: The Line Cook functions as an experienced cook, responsible for performing the full cooking process using the locations assigned recipes. This includes preparing and measuring ingredients; grilling, frying, broiling, baking and sautéing; checking for the proper doneness and taste; adjusting seasoning and temperature for best results and set plate presentations. In all location kitchens, fully responsible for all aspects of the cooking station. Ensures that the cooking station and preparation area is meeting all set sanitation guidelines and proper product rotation is being done. SUPERVISORY RESPONSIBILITIES: - There are no supervisory responsibilities for this position. ESSENTIAL DUTIES & RESPONSIBILITIES: - Set up and stock workstation with minimal supervision - Executing menu items from start to finish. This includes but not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items. - Working with seasonal ingredients - Participating in the preparation and development of new menu items - Perfecting your existing skills while learning new techniques and building new skill set - Master more than one specific station such as: Grill, Sautee, Fryer or Garde Manger - Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas - Participate in regular and deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas REQUIRED SKILLS AND ABILITIES - Ability to work efficiently under pressure in a fast-paced environment - Strong organizational skills with the ability to multitask - Basic understanding of cleanliness and sanitation standards - Excellent customer service skills with a polite and attentive demeanor - Flexibility to work varied shifts, including nights, weekends, and holidays - May require a food handler's certification, depending on local regulations EDUCATION AND EXPERIENCE: - High School Diploma or equivalent - 2 years of related high-volume experience CERTIFICATES, LICENSES AND REGISTRATIONS: - Must have a valid form of identification. MATHEMATICAL SKILLS: - Must have the knowledge to add, subtract, multiply, and divide in all units of measurement, using whole numbers, common fractions, and decimals; - Must have the knowledge to calculate figures and amounts such as discounts and tips. - Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. LANGUAGE SKILLS: - Basic knowledge of English is highly preferred. - Must have the ability to read, understand and follow both verbal and written company directives and initiatives. - Must demonstrate knowledge and understanding of government policies and regulations. - Have the ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations. REASONING ABILITY: - Must have the ability to use common sense to understand and carry out written and oral instructions. - Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset. PHYSICAL REQUIREMENTS: The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities: - While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell. - The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds. - The individual must occasionally sit, climb stairs and/or maintain balance. - Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perceptio…