Line Cook - High Paying

DRG Employer•Indianapolis, IN

About The Position

Line Cooks prepare high-quality food in a timely, efficient, and sanitary manner in support of Eddie Merlot’s food and service standards. They follow company policies, standard recipes, procedures, and presentation specifications while meeting food and occupational safety standards and minimizing waste. They maintain clean, orderly stations and work with kitchen and service team members to provide guests with outstanding food and hospitality. The role includes preparing food to recipe, portion, temperature, sanitation, presentation, and timing standards; accommodating guest food allergies or intolerances; maintaining station supplies and cleanliness; and completing assigned side and closing duties. Line Cooks communicate with kitchen leaders and managers, attend team meetings, report issues and guest feedback, and help other stations as needed. Experienced Line Cooks may assist with training and supervision.

Requirements

One or more years of line cook experience; fine dining restaurant experience is preferred.
Experience operating grills, broilers, fryers, sauté burners, convection ovens, flat-top ranges, and other kitchen equipment.
Demonstrated knowledge of food preparation and production, cooking techniques, sanitation, and safe food handling.
Commitment to quality, service, and expanding knowledge and skills.
Must be able to read and communicate in English.
Clean and professional appearance.
Self-motivated and able to work calmly and effectively in a fast-paced, high-pressure environment.
Able to multitask and manage quickly changing priorities.
Strong teamwork orientation, well organized, and able to take direction from others.
Able to work evenings, weekends, and holidays.
Able to stand for five or more hours at a time.
Able to reach, bend, stoop, and lift and carry up to 50 pounds.
Manual dexterity to use knives and kitchen equipment.

Nice To Haves

High school diploma or GED preferred.
Basic math and computer skills preferred.
Fine dining restaurant experience preferred.

Responsibilities

Complete and pass initial and ongoing required training modules.
Know the weekly schedule, arrive on time, and meet uniform and professional appearance standards.
Communicate with the Executive Chef or Sous Chef about nightly specials, guest flow, banquets, and special events.
Set up the station and complete food preparation assignments according to standard procedures.
Restock and maintain sufficient food product levels throughout the shift.
Handle, store, and rotate products according to standard procedures.
Prepare food according to standard recipes, portion-control standards, temperature and presentation specifications, sanitation procedures, and timing guidelines.
Prepare dishes for guests with food allergies or intolerances.
Keep the work station clean, sanitary, and organized throughout the shift.
Complete assigned side and closing duties using checklists.
Assist with sanitary food storage and with cleaning and organizing the kitchen, walk-in coolers, and storage areas.
Follow reporting procedures for re-cooks, spills, waste, problems, incidents, and accidents.
Communicate openly and assist other team members as needed.
Cross-train and help at other stations and in other kitchen roles as needed.
Follow company policies, station requirements, workplace conduct guidelines, and food-handling, sanitation, and safety regulations.
Attend team meetings.
Share guest requests, complaints, and improvement ideas with Managers.
Experienced Line Cooks may assist with training and supervision.
Perform other related duties as assigned.