Line Cook Prep Cook cocinero de linea

Description

JOB TITLE: BOH - Line Cook/Prep Cook cocinero de linea

REPORTS TO: Manager on Duty, Culinary Manager, Corporate Operations/Culinary Leader

DIRECT REPORTS: None

COMPENSATION PACKAGE: Hourly + Tips between $22 - $27 per hour. Hourly is based on experience and skills. Tips are based on shifts worked. Total compensation is between $22 - $27 per hour. PAQUETE DE COMPENSACIÓN: Por hora + Propinas entre $22 - $27 por hora. El horario se basa en la experiencia y las habilidades. Las propinas se basan en los turnos trabajados. La compensación total es de entre $22 y $27 por hora.

• •Sick Leave (earned according to local/state/federal compliance mandates by location)
• •Medical Insurance (Paid 50% by the company for full-time or FT equivalent EE’s)
• •Commuter Benefits
• •Free Shift Meal
• •Maternity/Paternity Leave
• •Discounted meals at all corporate owned restaurants

KEY AREAS OF PERFORMANCE

• •Culinary Excellence in Hospitality and Food Service
• •Kitchen equipment and tools knowledge
• •Recipe Guidelines, Cooking, Food Prep
• •Inventory/Prep Guidelines
• •Special Events
• •Maintenance/Cleanliness of Restaurant

SUPERVISORY REQUIREMENTS

This position does not have any direct reports and does not supervise anyone

PHYSICAL DEMANDS

Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.

WORK ENVIRONMENT

The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position.

The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.

This job description does not constitute a contract for employment and may be changed at the discretion of Company Leadership with or without notice.

Position Summary

Responsible for overall performance of Culinary Operations in the Restaurant. The BOH Line Cook/Prep is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation. The BOH Line Cook/Prep Cook will collaborate with the Manager to ensure the complete satisfaction of guests at the restaurant as a result of the food being prepared and served. This position contributes to the planning, organization, and training necessary to achieve restaurant objectives in food production, guest satisfaction, increased sales, managed costs, employee retention, communication and awareness, food quality, and compliance.

This position consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures.

Requirements

POSITION QUALIFICATIONS

• •At least 2 years experience cooking in a restaurant kitchen
• •Demonstrated success in culinary excellence and food service hospitality
• •Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures
• •Point of Sale (POS) knowledge/skills preferred
• •Ability to successfully perform all job duties of the Line Cook/Prep Cook role
• •Food Safety/Food Handler certification required
• •Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.
• •Ability to communicate effectively, both orally and in writing, in the English language
• •Possesses basic math skill (add, subtract, multiply, divide)
• •Places a value on diversity, community, and shows respect for others
• •Proven ability to problem solve and handle high stress situations
• •Must be prepared to multitask in accordance with the demands of the business
• •Ability to identify and anticipate opportunities and implement corrective action steps
• •Ability to work weekends, holidays, and evenings