Experienced Line Cook

Smokin Fins•Twin Falls, ID

About The Position

The Line Cook/Sous Chef is the second in command in the kitchen and follows the Chef’s specifications and guidelines. This multifaceted role uses culinary and managerial skills to help maintain and improve customer satisfaction in a scratch-kitchen environment. The role includes preparing and cooking food, maintaining quality and sanitation standards, supporting smooth service, and responding to guest requests. The candidate must be available to work between 8:00 a.m. and 11:00 p.m., including days, evenings, and weekends.

Requirements

Be at least 18 years old.
Have at least 2 years of experience as a Line Cook in a high-volume, full-service restaurant.
Understand various cooking methods, ingredients, equipment, and procedures.
Have an excellent record of kitchen and staff management.
Demonstrate accuracy and speed in handling emergency situations and providing solutions.
Be familiar with industry best practices.
Have working knowledge of computer software such as MS Office, restaurant management software, and POS systems.
Have a positive attitude and work well with other team members.
Be able to communicate and understand the predominant language(s) of the guests.
Be able to work unsupervised.
Be available to work between 8:00 a.m. and 11:00 p.m.
Have thorough knowledge of kitchen health and safety rules.
Be able to stand and work for up to 4 hours at a time.
Be able to perform repetitive-motion work without restraints, braces, or other impediments limiting range of motion or physical activity.
Be able to lift, move, and shelve products and materials weighing up to 50 pounds.
Be able to work in temperatures exceeding 85 degrees for extended periods.
Be willing to follow directions and ask questions for clarification when needed.
Be able to work in a fast-paced restaurant environment.
Be ServSafe or Food Handler certified.

Nice To Haves

A bachelor's degree in culinary science or a related certificate.

Responsibilities

Maintain a guest focus while performing kitchen duties.
Take full responsibility for the quality of products served.
Prepare meats, seafood, poultry, vegetables, and other food items for cooking using kitchen equipment such as broilers, ovens, grills, and fryers.
Fulfill guest requests promptly and graciously when possible.
Review the daily prep list at the start of each shift and complete assigned duties.
Promptly report equipment problems, food-quality concerns, or shortages to the manager on duty.
Follow standard portion sizes, cooking methods, quality standards, kitchen rules, recipes, policies, and procedures.
Stock and maintain sufficient food products at line stations for smooth service.
Portion food before cooking according to standard sizes and recipe specifications.
Maintain a clean and sanitary workstation.
Follow proper plate presentation and garnish setup for all dishes.
Handle, store, label, and rotate products properly and in accordance with applicable state laws.
Contribute to a positive team environment and uphold the restaurant’s standards and values.

Benefits

Company-paid life and AD&D insurance.
Medical, dental, and vision benefits available after meeting eligibility requirements.
Short-term disability insurance available after meeting eligibility requirements.
Supplemental life insurance available after meeting eligibility requirements.
Employee Assistance Program.
Up to 48 hours of paid sick and safe leave for Colorado locations only.
Paid family and medical leave insurance (FAMLI) and public health emergency leave (PHEL) for Colorado locations only.
Flexible work schedules.
Meal discounts.
Opportunity to grow a career path within the family of brands.