Line Cook

225 Hospitality LLC•Baytown, TX

21d

About The Position

Walk-On’s Sports Bistreaux is seeking a dedicated, energetic Line Cook with a positive attitude who can multitask in a high-volume, fast-paced work environment and maintain professional working relationships with staff, supervisors, and guests. Line Cooks contribute to the restaurant’s team-oriented culture and prepare food according to established recipes, procedures, safety, and sanitation guidelines. The role requires completing assigned preparation and shift-readiness tasks, maintaining an organized and clean work area, and preparing orders accurately and on time using back-of-house equipment. This is a part-time position. Work hours may fluctuate according to business needs and scheduling, and the posting describes a process for measuring hours over a 12-month period for possible health plan eligibility.

Requirements

Must have reliable transportation to and from work.
Must be able to stand continuously for up to 10 or more hours, bend, and lift or carry items weighing up to 60 pounds.
Must be able to work around heat of up to 1000°F or more, as stated in the posting.
Must be able to read recipes, prep sheets, and charts in English; understand measuring ingredients by weight and volume; and use ounce and pound scales.
Must be able to hear and respond to kitchen calls in English.
Must competently operate fryers, a char-grill, a flat-top grill, a slicer, and other back-of-house equipment.
Must be able to prepare food items accurately and promptly as orders are registered.
Must be at least 18 years old to operate the slicer.
Must demonstrate a winning personality, a consistently positive attitude, and a teamwork mentality.

Responsibilities

Arrive on time, well-groomed, and in a clean uniform for every shift; follow uniform guidelines.
Maintain a positive attitude and assist coworkers with tasks as needed.
Follow Walk-On’s safety, sanitation, and employee guidelines.
Follow the day preparation sheet and complete assigned duties.
Set up sani-buckets and maintain a clean work area throughout the shift.
Follow food-rotation procedures and date and label prepared and unprepared 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 for shift readiness.
Complete job duties without constant supervision.
Use a scale for 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.
Dispose of kitchen trash and cardboard in the proper receptacles at the back of the restaurant.
Operate back-of-house equipment and prepare food items accurately and promptly as orders are received.