Line Cook

Ditka's Restaurant Group•Robinson Township, PA

26d•$23 - $25

About The Position

The Line Cook maintains a clean and sanitary working environment, upholds product presentation and quality, and meets cook-time standards. The position prepares and serves food according to company recipes, plate presentations, and specifications. The Line Cook also supports food-cost controls, station setup, food storage organization, cleaning, safety, and professional conduct. Team members work with limited supervision in their assigned functions and interact with other team members to accomplish their work.

Requirements

At least 1 year of experience working as a Line Cook in a similar restaurant concept.
Ability to read and understand recipes and procedures for preparing food items.
Ability to use knives, slicing equipment, and other food preparation equipment safely.
Ability to respond to emergency situations to avoid imminent danger to self and others.
Ability to remain positive and calm under stressful conditions.
Dependable and trustworthy.
Maintain a neat, clean, and professional appearance.
Able to lift and carry 30–50 pounds several times per shift.
Sufficient mobility to move and operate in the work area, including bending, turning, twisting the upper body, and reaching multiple times per day.
Able to stand and maintain well-paced mobility for periods of up to 4 hours.
Able to work in hot environments in both the front and back of the house.
Meet applicable federal, state, county, or municipal regulations for food and beverage service, such as ServSafe certifications.
Understand the dangers of chemical use and follow applicable OSHA MSDS information.
Work well with limited supervision within assigned position functions and interact effectively with other team members.
Follow personal behavior guidelines in the Employee Handbook.
Ability to perform the tasks described in the job description.

Nice To Haves

Ability to speak and understand English and Spanish at a conversational level, and to read and understand recipes written in English.
Additional culinary education.

Responsibilities

Clean and sanitize the work area before, during, and after the shift.
Practice sanitary and safe food handling at all times.
Set up the workstation for productivity and efficiency in accordance with company guidelines.
Prepare food according to company recipes, plate presentations, and specifications.
Follow food-cost controls, including the “no ticket, no food” policy, portioning requirements, and reporting out-of-date products to management.
Prioritize tasks to make effective use of time.
Date, label, and rotate products as prescribed.
Assist with the cleanliness, maintenance, and organization of back-of-house storage areas.
Complete assigned prep work within established timelines, when applicable.
Complete assigned daily and weekly cleaning projects.
Maintain a harassment-free environment through appropriate personal conduct.
Uphold safety and security standards.
Maintain a professional restaurant image, including cleanliness, proper uniform, and appearance standards.
Complete other duties as assigned by the Manager.