Line Cook - Cañón 49

Grand Canyon University•Phoenix, AZ

6d•Onsite

About The Position

Grand Canyon University is seeking a Line Cook for our restaurant, Canyon 49. This role is responsible for preparing and cooking all food items according to Standard Operating Procedures (SOP) to ensure consistent quality, maintaining sanitation standards, and preparing dishes for customers including special requests regarding food allergies or intolerances. The Line Cook will also be responsible for portioning items, restocking, controlling food waste, and following proper reporting procedures for accidents/incidents. The position requires demonstrated knowledge of food and catering trends, production, sanitation, and food cost controls, as well as the ability to promote positive relationships and learn all kitchen stations and departments. The role involves preparing and presenting food according to guidelines, managing multiple tasks, troubleshooting issues during high volume, and following safety procedures.

Requirements

High school diploma or GED equivalent required.
Minimum one year experience.
Must be able to have flexible schedule which may include early morning, evenings, weekends, and holidays as needed; rotating schedule will apply.
Must be able to obtain Maricopa County Food Handler’s Card at one’s own expense prior to beginning of employment.
Must have work authorization documents for United States.
Must be able to speak, read and write English fluently.
Must successfully pass a background check.
Demonstrated knowledge of food and catering trends, quality, production, sanitation, and food cost controls.
Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
Promote positive relationships in communication and cooperation with all coworkers and guests.
Ability to learn the structure and function of all kitchen stations and departments, facilities, rooms, activities, services, and hours of operation.
Ability to prepare and present food according to SOP/Recipe guidelines.
Ability to consistently perform during scheduled work hours.
Demonstrated ability to manage multiple tasks in preparation of food, ensuring that all food is prepared according to quality procedures.
Ability to troubleshoot and identify potential problems/issues especially during high volume/demand.
Proficient verbal and written communication skills.
Ability to learn and follow all safety, emergency, and accident prevention procedures.
Able to use fire extinguishers and any other emergency equipment needed to ensure personal and guest safety.

Nice To Haves

Prefer 3 years’ experience in high volume/demand hospitality venue.

Responsibilities

Prepare and cook all food items according to SOP to ensure consistent quality.
Maintain sanitation standards according to SOP and FDA/OSHA requirements.
Prepare dishes for customers including special requests regarding food allergies or intolerances.
Properly portion all items as dictated by SOP/Recipe guidelines.
Restock all items as needed throughout shift.
Return all food items not used to designated storage areas, being sure to cover/date all perishable items.
Control food waste, loss, and usage per SOP.
Actively seek ways to reduce food costs and waste.
Follow proper reporting procedures for accidents/incidents following GCU/OSHA guidelines.
May need to assist in other kitchen/restaurant areas as needed and requested.
Other duties as assigned.