Line Cook

225 Hospitality LLC•Hammond, LA

13d

About The Position

Walk-On’s Sports Bistreaux is seeking dedicated, energetic Line Cooks with positive attitudes who can multitask in a high-volume, fast-paced work environment and maintain cordial, professional relationships with staff, supervisors, and guests. The position contributes to the restaurant’s kitchen operations and team culture. It is classified as part-time, generally averaging 29 hours or less per week under the stated measurement period, though hours may fluctuate with business needs. Hours are tracked over a 12-month period beginning on the first day of the month after hire to determine possible future health plan eligibility.

Requirements

Reliable transportation to and from work.
Ability to stand continuously for up to 10 or more hours, bend, and lift or carry items weighing up to 60 pounds.
Ability to work around heat of up to 1000°F or more, as stated in the posting.
Ability to read recipes, prep sheets, and charts in English.
Ability to understand ingredient measurements by weight and volume and use ounce and pound scales.
Ability to operate a slicer for meats, cheeses, and vegetables; must be at least 18 years old to operate the slicer.
Ability to hear and respond to kitchen calls made in English.
Ability to competently operate fryers, a char-grill, a flat-top grill, a slicer, and other back-of-house equipment.
Winning personality, 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 wherever 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 keep the work area clean during the shift.
Follow food-rotation practices and date and label both prepped and un-prepped items.
Prepare food according to Walk-On’s recipes and procedures.
Use clean-as-you-go practices to prevent cross-contamination.
Assist with and complete the daily line checklist to ensure 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.
Assist with checking in, unloading, dating, rotating, and storing delivered products.
Assist other employees with tasks during the shift.
Remove kitchen trash and cardboard and place them in the proper receptacles behind the restaurant.
Prepare food items accurately and on time as orders are registered.