Line Cook III

Won't Stop Operations — Café Patachou, Petite Chou, Napolese•Indianapolis, IN

6d•Onsite

About The Position

The Line Cook III is an advanced culinary role responsible for executing dishes with precision, speed, and consistency while setting a standard of culinary excellence on the line. The position follows company recipes and procedures, supports kitchen leadership, and provides guidance and mentorship to less experienced cooks. It helps maintain company standards for food quality, safety, sanitation, and kitchen operations. The role is performed primarily in a restaurant setting with public contact and frequent interruptions. It requires mobility and the ability to stand or sit for prolonged periods; frequently stoop, bend, kneel, crouch, reach, and twist; lift, carry, push, and/or pull varying amounts of weight; use office equipment and a computer keyboard; and communicate verbally. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

At least 3 years of progressive culinary experience, including at least 1 year in a high-volume, full-service environment.
Ability to work multiple stations with precision.
Ability to work successfully in a fast-paced environment.
Strong interpersonal skills.
Ability to multitask, organize time, and pay close attention to detail.
High integrity and openness.
Motivation, an inquiring mind, and a passion for excellence.
Ability to read, write, and speak fluently in the primary language of the property location.
Ability to use common sense, define problems, collect data, notify management when necessary, and reprioritize tasks at short notice.
Ability to perform simple mathematical calculations.
Ability to maintain job-related information in strict confidence unless otherwise directed by the CEO or CHRO.
Ability to perform the essential functions described, with reasonable accommodations where applicable.

Nice To Haves

Working knowledge of or exposure to kitchen and culinary standards, procedures, and functions.
At least 1 year of experience in a high-volume, full-service restaurant.
Basic knowledge of dining room operations, service procedures, and guest interaction standards.

Responsibilities

Prepare and maintain the assigned station with the products, tools, and supplies needed for service.
Set an example for speed, accuracy, and consistency in preparing dishes.
Replenish and organize the service line throughout shifts.
Follow recipes, portioning, and plating standards while maintaining food quality.
Guide, support, train, and mentor Line Cook I and II team members under the direction of the Kitchen Manager and Store leadership.
Communicate with the Kitchen Manager, Store Leaders, and service staff about ticket times and special requests.
Comply with nutrition, sanitation, and safety guidelines.
Store, rotate, and label food according to applicable local, state, federal, and company policies.
Inspect food items leaving the line and remove dishes that do not meet company standards.
Maintain a clean-as-you-go approach and complete closing duties thoroughly.
Assist with inventory and prep lists as assigned.
Uphold the Won’t Stop Hospitality Inc. employee handbook.
Perform other duties as assigned.