Line Cook

Description

The Grill Saute Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Functions

Cooks will be expected to perform a variety of duties, including but not limited to those listed below:

1. Line Cook

• •Preparing high-quality food items for our customers utilizing different cooking methods
• •Following company recipe and presentation guidelines to meet or exceed guests' expectations
• •Coordinating food orders to support timely and efficient delivery to each table
• •Ensuring proper food safety and sanitation standards to ensure guest safety
• •Meeting special customer requests while ensuring the same high-quality standards

2. Production. Preparing portions and food items while:

• •Set up the kitchen before opening
• •Follow recipe guidelines to meet or exceed customers' expectations
• •Prep food
• •Portion food
• •Stock the alley and line with items needed to complete orders on time
• •Ensure proper food safety and sanitation standards
• •Shuck oysters
• •Peel shrimp
• •Set up soup station

3. Utility

• •Clean dishes, silverware, glassware, utensils, pots, pans, etc.
• •Stock and restock supplies
• •Break down and clean the kitchen, mats, and equipment at closing
• •Sweep, spray and mop floors
• •Maintain sparkling clean restrooms, kitchen, and parking lot (pick up debris and sweep when necessary)
• •Make orders
• •Check in deliveries
• •Label and date food for freshness rotation
• •Put away deliveries
• •Filter and dispose of grease
• •Take out trash

4. Other

• •Report to work on time in a neat and clean uniform.
• •Maintain adherence to all Company policies and procedures.
• •Other duties as directed by management.
• •Report to required meetings.

Requirements

Competencies and Skills

• •Collaboration Skills.
• •Guest/Client Focus.
• •Flexibility
• •Stress Management/Composure
• •Multi-task oriented.
• •Organizational Skills
• •Basic mathematical, reading, and writing skills.
• •Excellent communication skills (including asking for clarification on tasks, policies, and procedures).
• •Knowledge of workplace safety procedures
• •Must have a good command of the English language, both oral and written.
• •Must be attentive.
• •Must report to work when scheduled and on time with a positive attitude.
• •Ability to work varied hours/days as business dictates.
• •Must complete ServSafe Food Handler training.