Corner Burger Line Cook

RUNK & PRATT HEALTH CARE ENT INC•Forest, VA

13h•$14 - $16•Onsite

About The Position

The Line Cook is responsible for preparing and cooking menu items according to Corner Burger recipes, build cards, portion standards, and presentation requirements. This role involves daily food preparation, operating various commercial kitchen equipment, maintaining food quality and safety standards, and ensuring efficient service during high-volume periods. The Line Cook also plays a crucial role in cleaning, organization, and teamwork within the kitchen environment.

Requirements

Previous fast-casual, quick-service, restaurant kitchen, or line-cook experience.
General cooking and food-preparation skills.
Familiarity with commercial grills, fryers, and other restaurant kitchen equipment.
Basic knowledge of food storage, sanitation, and food-safety practices.
Ability to follow recipes, build cards, portion standards, and instructions consistently.
Ability to work quickly and accurately in a fast-paced kitchen.
Strong attention to cleanliness and organization.
Dependable attendance and a strong work ethic.
Be able to lift and carry up to 50 pounds.
Be able to stand and work on their feet for extended periods.
Be able to bend, reach, lift, carry, and perform repetitive kitchen tasks throughout a shift.
Be comfortable working around hot cooking equipment, fryers, grills, and typical commercial kitchen conditions.
Have reliable and dependable transportation to and from work.
Maintain reliable and consistent attendance.

Nice To Haves

Knowledge of fryer oil/tallow maintenance and rotation is strongly preferred.

Responsibilities

Prepare and cook menu items according to Corner Burger recipes, build cards, portion standards, and presentation requirements.
Perform daily food preparation, including portioning, cutting, assembling, and preparing ingredients for service.
Operate grills, fryers, flat-top cooking equipment, ovens, and other commercial kitchen equipment safely and properly.
Maintain proper cooking temperatures and food-quality standards.
Prepare multiple orders accurately and efficiently during high-volume service periods.
Follow proper procedures for fryer operation, oil/tallow filtering, rotation, maintenance, and replacement.
Recognize when cooking oil/tallow quality has deteriorated and report or correct the issue according to restaurant procedures.
Minimize unnecessary food waste and properly handle usable product.
Follow all food-safety, sanitation, and personal-hygiene requirements.
Properly label, date, rotate, store, and protect food products.
Follow FIFO (First In, First Out) inventory practices.
Maintain proper refrigerated, frozen, dry-storage, cooking, and holding temperatures.
Prevent cross-contamination and follow proper procedures when handling raw and ready-to-eat foods.
Immediately report food-safety, equipment, or product-quality concerns to management.
Maintain a clean, sanitary, and organized workstation throughout the shift.
Complete assigned opening, shift-change, and closing cleaning responsibilities.
Clean and sanitize cooking equipment, preparation surfaces, utensils, floors, storage areas, and other assigned kitchen areas.
Break down cardboard boxes and properly dispose of trash, cardboard, and other waste.
Keep walk-ins, freezers, dry storage, and kitchen work areas organized.
Restock and prepare the kitchen for the next shift before leaving.
Arrive on time, in proper uniform, and ready to work for every scheduled shift.
Communicate effectively with fellow cooks, Front of House employees, and management.
Work with a sense of urgency while maintaining food quality and accuracy.
Assist other stations and team members during high-volume periods.
Follow direction from the General Manager and other designated restaurant leadership.
Maintain professional conduct and contribute to a positive, team-oriented environment.