Line Cook

Sonnys Place•Somers, CT

7d•Onsite

About The Position

Sonny's Place is locally owned and committed to providing safe, fun, and entertaining activities for families in Western New England communities. Since opening in 2008, Sonny's Place has continually invested in expanding its offerings, starting with a driving range and adding more attractions annually, including the Monkey Mayhem Miniature Golf Course and Bumper Boats. The restaurant is named in honor of the owner's father, emphasizing the strengthening of family ties through shared fun. Sonny's Place aims to be a favorite recreation destination for friends and families. The Line Cook position is responsible for the safe preparation and assembly of food orders, stocking inventory, maintaining a clean work environment, and providing excellent customer service.

Requirements

Excellent interpersonal and communication skills.
Maintain a guest focus while performing duties.
Ability to work in a fast-paced environment.
Demonstrate a strong work ethic.
Maintain a positive attitude and professional approach with coworkers and guests.
Must be 16 years old.
Must be able to stand and walk for extended periods.
Have a good attitude and participate as a member of the team.
Able to work a weekend, night, and holiday schedule.
Required to use motor coordination with finger dexterity (such as keyboarding, machine operation, etc.) for most of the workday.
Required to exert physical effort in handling objects more or less than 30 pounds.
Required to stand/walk for extended periods of time.
Clarity of vision

Nice To Haves

Food service experience preferred.
Leadership skills

Responsibilities

Prep food for a variety of menu items based on projected volume and direction from the Executive Chef and Sous Chef.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects more than fifty pounds with assistance.
Complete opening and closing duties, including restocking items, cleaning prep area, including workstations, and inventory, etc.
Prepare food for service according to instructions provided on food order slips or through verbal directions.
Cook menu items in cooperation with the rest of the kitchen staff.
Stock inventory appropriately.
Ensure that food comes out simultaneously in high quality and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards.
Maintain reasonable, regular, punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), Family Medical Leave Act (FMLA), and other federal, state, and local standards.
Adapt to changing duties, as required, based on business needs.