Line Cook

225 Hospitality LLC•Lake Charles, LA

About The Position

Walk-On’s Sports Bistreaux is seeking a dedicated and energetic Line Cook with a positive attitude who can multitask in a high-volume, fast-paced work environment and maintain professional working relationships with staff, supervisors, and guests. The role supports the restaurant’s kitchen operations by preparing food according to established recipes and procedures, maintaining food safety and sanitation standards, and helping the team complete shift duties. This is a part-time position; work hours may fluctuate based on business needs.

Requirements

Must have reliable transportation to and from work.
Must comply with uniform guidelines.
Must be able to stand continuously for up to 10 or more hours, bend, and lift or carry items weighing up to 60 pounds.
Must be able to work in heat reaching 100°F or more.
Must be able to read recipes, prep sheets, and charts in English; understand measuring ingredients by weight and volume; and use ounce and pound scales.
Must be able to hear and respond to calls made in the kitchen in English.
Must competently operate fryers, a char-grill, a flat-top grill, a slicer, and other back-of-house equipment.
Must be at least 18 years old to operate the slicer.
Must have a winning personality, a consistent positive attitude, and a teamwork mentality.

Responsibilities

Arrive on time for every shift, well-groomed and wearing a clean uniform.
Maintain a positive attitude and help where needed.
Follow Walk-On’s safety, sanitation, employee, and uniform guidelines.
Follow the day prep sheet and complete assigned duties.
Set up sani-buckets and maintain a clean work area throughout the shift.
Follow food-rotation procedures and date and label prepped and un-prepped items.
Prepare food according to Walk-On’s recipes and procedures.
Use clean-as-you-go practices to avoid cross-contamination.
Assist with and complete the daily line checklist for shift readiness.
Complete job requirements without constant supervision.
Use a scale for proper portioning and calibrate bio-thermometers and scales for accurate results.
Follow HACCP guidelines for heating and cooling food products.
Help check in, unload, date, rotate, and store delivered products.
Assist other employees with shift tasks.
Dispose of kitchen trash and cardboard in the proper receptacles at the back of the restaurant.
Prepare food items accurately and on time as orders are registered.