Line Cook

Description

When the original Lucy’s Retired Surfers Bar & Restaurant opened in New York City in 1985, it was meant to be a refuge for displaced surfers banging out a living in the concrete jungle. But it’s zany staff, killer drinks, and laid-back vibe attracted more than just Upper West Siders who longed for the beach. Lucy’s quickly became a second home for its guests – a place where anyone could walk in and immediately feel like they belonged. Now after 34 years of serving up unforgettable experiences, Lucy’s is more committed than ever to our mission of helping our guests make unforgettable memories by providing delicious food, killer drinks, and amazing service.

Responsibilities:

• •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.
• •Maintains a clean appearance and work station 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.
• •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.
• •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 Employee Handbook.

Requirements

Skills/Experience

• •Proficient in written and verbal communication skills.
• •Six months to a one-year minimum as a prep/line cook in a full-service, high volume restaurant required; must know 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.

The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical 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 a higher position or moving objects horizontally, from position to position.
• •Feeling or grasping objects of different sizes and shapes.
• •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.
• •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.

Work Environment

• •Exposed to frequent 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.

Language Skills

• •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 groups of managers, clients, and guests.
• •Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.