Line Cook III

Won't Stop Operations•Indianapolis, IN

5h•Onsite

About The Position

The Won’t Stop Hospitality Inc. Line Cook III is an advanced culinary role responsible for consistently executing dishes with precision, speed, and leadership on the line. Line Cook III team members are expected to set the standard for culinary excellence, uphold company recipes and procedures, and support kitchen leadership in training and mentoring less experienced cooks. This role is essential in maintaining the radically different and radically better expectations of our loyal customer base while ensuring the safety, sanitation, and sacredness of the kitchen.

Requirements

3+ years of progressive culinary experience, with at least 1 year in a high-volumn, full-service environment
Working knowledge and/or exposure to kitchen and culinary standards, procedures, and functions preferred
Proven ability to work multiple stations with precision
Ability to successfully work in a fast-paced environment
Strong interpersonal skills
Ability to multitask and organize time with strong attention to detail
High integrity and openness
Highly motivated with an inquiring mind and passion for excellence
Minimum of 1 year of experience in a high-volume, full-service restaurant preferred.
Must demonstrate basic knowledge of dining room operations, service procedures, and guest interaction standards.
Ability to read, write and speak fluently, in the primary language of the property location.
Ability to apply common sense, define problems, collect data and notify management when necessary.
Ability to successfully re-prioritize tasks in a moment’s notice.
Must be able to perform simple mathematical calculations.

Responsibilities

Prepare and maintain station with all products, tools, and supplies necessary for service.
Lead by example in speed, accuracy, and consistency of dish execution.
Proactively replenish and organize service line throughout shifts.
Accurately follow recipes, portioning, and plating standards with zero compromise on quality.
Provide guidance and support to Line Cook I and II team members, including informal training and mentoring.
Communicate effectively with the Kitchen Manager, Store Leaders, and service staff regarding ticket times and special requests.
Maintain strict compliance with nutrition, sanitation, and safety guidelines at all times.
Properly store, rotate, and label food according to local, state, federal, and company policies.
Physically inspect and verify quality of all food items leaving the line, removing any dishes that do not meet company standards.
Demonstrate a “clean as you go” mentality and ensure closing duties are completed thoroughly.
Assist with inventory and prep list completion as assigned.
Uphold the Won’t Stop Hospitality Inc. employee handbook.
Other duties as assigned.