Line Cook -Temple Bar
About The Position
The line cook will work with the kitchen staff in the daily production, preparation, and presentation of all food for the restaurant in a safe and sanitary work environment. Ensure all food is served according to specification set Supervisor. Job Description: ESSENTIAL FUNCTIONS Prepare and cook food items according to recipes, daily menus, and supervisor instructions. Maintain and rotate all food items to ensure food quality; date and label all food items and actively practice FIFO (First-In-First-Out) Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Operate food station, including performing station checklist, temperature log, counter meeting, and signage. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Monitor menus and spending in order to ensure that meals are prepared economically. Be knowledgeable of all stations in the restaurant. Be knowledgeable of plate presentations and preparations of all menu items. Maintain awareness of safety issues, and report them immediately to your manager.
Requirements
- High School Diploma/G.E.D. preferred.
- At least one year of culinary knowledge.
- Food Safety certified and strong sanitation habits.
- Strong customer service abilities; actively looks for ways to assist customers and coworkers.
- Ability to recognize when a problem has occurred and communicate it to management.
- Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
- Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
- Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
- Ability to stand for the entire work day.
- Climbing steps regularly.
- Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
- Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
- Physical presence at the job site is essential to perform job duties.
- Standard commercial cooking machinery and utensils.
Responsibilities
- Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
- Maintain and rotate all food items to ensure food quality; date and label all food items and actively practice FIFO (First-In-First-Out)
- Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
- Operate food station, including performing station checklist, temperature log, counter meeting, and signage.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- Monitor menus and spending in order to ensure that meals are prepared economically.
- Be knowledgeable of all stations in the restaurant.
- Be knowledgeable of plate presentations and preparations of all menu items.
- Maintain awareness of safety issues, and report them immediately to your manager.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
Number of Employees
501-1,000 employees
