Line Cook

Description

Summary: Line Cooks are responsible for the production of accurate, hot (or cold) and appropriately portioned meals for our guests.

Duties:

• •Being a promotional spokesman for Saint Arnold; this is a part of everybody’s job description
• •Be prepared to work at designated start time
• •Maintain a safe, clean and sanitary work area, kitchen and restaurant
• •Prepare a variety of meals following company standards using grills, broilers, fryers, ovens and a variety of other kitchen equipment
• •Assures that product meets quality standards
• •Plate and garnish food according to company standards
• •Monitor and maintain inventory levels and rotate food to ensure freshness
• •Opening and closing duties as required
• •Know and follow all laws, rules, regulations and company policies regarding the serving of alcoholic beverages and proper food handling; this is a part of everybody’s job description.
• •Work as a team with all coworkers
• •All other duties as assigned

Requirements

Qualifications

• •Must be comfortable working in a fast paced, high pressure environment
• •Must understand weights, measures and conversions
• •Know food safety and inventory concepts such as FIFO, time and temperature requirements and the hierarchy of food storage
• •Prior kitchen experience or related degree/certification required
• •TABC seller certification and Texas Food Handler’s Training required prior to start and must be maintained throughout tenure
• •Ability to maintain patience with guests and coworkers in difficult situations
• •Must be 21 years of age or older
• •Ability to communicate in English (read and speak).
• •Be a craft beer lover!
• •Must be able to work in a team environment
• •Ability to think quickly and creatively to address unique quest needs