Line Cook

Fat Calf Brasserie•Shreveport, LA

17d•Onsite

About The Position

A Line Cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company. A Line Cook is an energetic, service orientated individual with a passion for creating exceptional dining experiences through good, quality food. Line Cooks have in-depth knowledge of various cooking methods, ingredients, equipment and procedures. Have working knowledge of the industry’s best practices, working with accuracy and speed with assigned duties. A Line cook is responsible for communicating with co-workers and staff members, providing support for over-all restaurant operations. Assist with maintenance and cleaning of restaurant, equipment and supplies, ensuring compliance with regulations and procedures related to safety, health standards, Fat Calf Brasserie policies and procedures.

Requirements

3+ years fine dining experience
High school diploma or GED required
Culinary Certification preferred
Food Handler’s Safety Certification required
Ability to work a flexible schedule: evening / weekends / some holidays
Passion for food and specifically farm-to-table cuisine
Working knowledge of professional kitchen processes
Strong communication and interpersonal skills to interact with customers, vendors, and coworkers in a professional manner
Basic understanding of the restaurant business
Strong organizational and time management skills
Possess the ability to multi-task and manage stressful circumstances associated with a fast- paced work environment
Ability to follow instruction and complete assigned tasks with accuracy, speed, and in a timely manner
Knowledge of organizational structure, workflow, and operating procedures
Familiar with Industry’s Best Practices
Ability to work both independently as well as in a team environment
Ability to resolve customer complaints and concerns
Ability to lift 30+ lbs, stand, bend or squat for extended periods of time (8+ hours)

Responsibilities

Produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company.
Communicate with co-workers and staff members, providing support for over-all restaurant operations.
Assist with maintenance and cleaning of restaurant, equipment and supplies, ensuring compliance with regulations and procedures related to safety, health standards, Fat Calf Brasserie policies and procedures.