Part Time

The Great Greek - Scottsdale•Scottsdale, AZ

23d•$17 - $19

About The Position

The Line Cook/Prep prepares and executes food orders according to established recipes and procedures while following safety and sanitation guidelines. The role prepares and cooks menu items to company specifications, stocks the pantry station, sets up and operates kitchen equipment, and presents food appropriately. It also includes maintaining and cleaning kitchen and restaurant areas, organizing deliveries, and helping guests choose menu items or accommodating requests such as allergies and gluten-free preferences. The position works in a fast-paced team environment and may involve supervising or delegating tasks to other team members.

Requirements

Previous experience in a similar role is preferred; previous prep or line cook experience is listed.
ServeSafe or Food Handler’s Certification; a current Food Handler’s Card is required where applicable.
Advanced knowledge of culinary techniques and recipes, including cooking and knife-handling skills.
Ability to prepare and present menu items while meeting cook-time requirements and to modify dishes in response to guest requests.
Ability to remain calm and thrive under pressure and to multitask in a fast-paced environment.
Excellent time-management skills; problem-solving ability; self-motivation and organization.
Ability to work in a team environment and provide quality service.
Reading, writing, and math skills; clear speech and attentive listening with employees and management; understanding of English.
Ability to meet the physical demands of the position, including standing and walking for four to ten hours per shift and repeatedly reaching, bending, balancing, and transporting objects weighing up to 30 pounds. The qualifications section also mentions lifting up to 40 pounds.
Ability to hear with 100% accuracy with correction and see with 20/20 vision with correction.
High school graduate or equivalent preferred.

Nice To Haves

Previous experience in a similar role is preferred.
High school graduate or equivalent preferred.

Responsibilities

Create menus according to season and customer research.
Set up the kitchen with necessary tools and equipment.
Prepare, cook, and present menu items according to company specifications, established recipes, procedures, and cook-time requirements.
Stock the pantry station before the shift and maintain inventory; restock and organize daily or weekly deliveries as needed.
Supervise and delegate tasks to other team members.
Follow food safety, sanitation, and safety regulations, including proper handling and use of cleaning chemicals.
Participate in daily kitchen opening and closing procedures.
Set up, operate, break down, and clean kitchen equipment; use prep tools and equipment according to safety guidelines.
Operate the POS system.
Guide guests in choosing menu items and modify dishes to accommodate requests, including allergies and gluten-free preferences.
Wash dishes, sweep and mop floors, clean and maintain equipment, sanitize utensils, and maintain restaurant areas.
Follow the dress code and perform other kitchen duties as assigned by the head chef or management.