Line Cook

Dave & Buster's Inc.•New Orleans, LA

9d•$7 - $15

About The Position

The Line Cook prepares and presents menu items to create an exceptional culinary experience for Guests, while correctly handling and preparing food to ensure Guest safety. The role involves preparing and cooking food to recipe and specification, meeting quality and timing expectations, and following prep sheets to serve fresh products and control waste. It also includes operating kitchen equipment safely, using chemicals correctly, storing products properly, and maintaining kitchen stations and areas in a clean and sanitary condition. Team members assist others as needed and support a cooperative, productive working environment. The role requires working in a noisy, fast-paced setting and may involve days, nights, and weekends as required. Previous hotel or restaurant kitchen experience is preferred but not required. Candidates must be at least 18 years old.

Requirements

Must be at least 18 years of age.
Must be able to clearly communicate with other team members.
Must be disciplined and self-motivated.
Must be friendly and able to smile while working.
Must be able to work days, nights, and/or weekends as required.
Must be able to work in a noisy, fast-paced environment with distracting conditions.
Must be able to move about the facility and stand for long periods, including walking or standing for 100% of the shift.
Must be able to lift and carry 30 pounds.
Must be able to reach, bend, stoop, mop, sweep, and wipe frequently.

Nice To Haves

Previous kitchen experience at a hotel or restaurant is preferred, but not required.

Responsibilities

Prepare and cook all food items according to recipes and specifications.
Prepare and sell food that meets quality indicators and Guest expectations.
Serve food within recommended time frames.
Follow prep sheets to ensure product freshness and reduce waste.
Handle and prepare food correctly to protect Guest safety.
Follow company safety and sanitation policies and procedures.
Operate kitchen equipment safely and correctly.
Use chemicals in correct quantities and in accordance with safety and cost-control requirements.
Store products properly in the correct locations and at appropriate levels.
Maintain the cleanliness and sanitation of kitchen areas and stations.
Clean and maintain kitchen mats, floors, walls, drains, and trash cans; empty kitchen trash.
Keep the immediate supervisor informed of problems or unusual matters and take corrective action or suggest alternatives when appropriate.
Assist other Team Members as needed or as business needs dictate.
Maintain a cooperative and harmonious working relationship with other company team members.
Follow dress guidelines and maintain a neat, clean, and professional appearance.