Line Cook

Margaritaville and Landshark Bar and Grill Atlantic City•Atlantic City, NJ

41d

About The Position

The Line Cook prepares and/or cooks food according to company specifications, established recipes, plating guidelines, and quality and cook-time standards. The role sets up and maintains workstations, coordinates orders for timely service, and prepares food according to sales forecasts and business levels. The Line Cook works across line, prep, and dish stations as needed, helps train new staff when applicable, and contributes to a clean, safe, and efficient kitchen. The position also follows food safety and sanitation procedures, including company HACCP documentation, and communicates inventory needs and operational concerns to management.

Requirements

Good written and verbal communication skills.
At least six months to one year of experience as a prep or line cook in a full-service, high-volume restaurant, including knowledge of cooking techniques relevant to the position, or an equivalent combination of education and experience.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
Good judgment and decision-making abilities.
Health permit/food safety cards and alcohol awareness certification; where required by law, obtain the cards individually and provide proof before the first day of employment.
Ability to work in a fast-paced, high-energy, physically demanding environment.
Ability to spend all working time standing, walking, and reaching; push, pull, lift, grasp, and move objects; maintain balance on narrow, slippery, or moving surfaces; and climb or descend ladders, stairs, and ramps.
Ability to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally and/or up to 30 pounds of force frequently.
Ability to communicate clearly with guests in the restaurant's primary language, primarily English.
Ability to hear sounds at normal speaking levels, with or without correction, and meet the stated vision requirements, including close, distance, color, peripheral, and depth perception and focus adjustment.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to present information effectively and respond to questions from groups of managers, clients, and guests.
Ability to communicate ideas or instructions verbally.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.

Nice To Haves

High school degree or GED.
Culinary degree or equivalent.

Responsibilities

Ensure materials and supplies are available and set up the station according to established guidelines and guest-safety requirements.
Prepare and cook food according to established recipes, plating guidelines, product-quality standards, and cook times.
Coordinate food orders to ensure timely and efficient delivery to each table.
Execute designated preparation and/or line stations independently under normal conditions.
Prepare food according to sales forecasts and business levels, and accommodate special guest requests while maintaining quality standards.
Follow company HACCP documentation and procedures throughout daily shifts.
Maintain a clean appearance and workstation, assist with overall kitchen cleanliness, and clean station equipment at the end of each shift.
Follow safety standards when using knives and other food-preparation equipment.
Restock or break down workstations at the end of shifts, and stock, clean, and close stations as directed.
Assist management with training new staff members when applicable.
Cross-train on line, prep, and dish stations and assist coworkers as needed to meet guest-satisfaction needs.
Maintain knowledge of company products and happenings.
Notify a manager or supervisor of low inventory, recommend new inventory, and communicate opportunities and concerns.
Perform other assigned duties with a sense of urgency.
Use safety and sanitation practices and report accidents to management.
Adhere to company policies and procedures in the Staff Member Handbook.