Line Cook

225 Hospitality LLC•Gonzales, LA

About The Position

Walk-On’s Sports Bistreaux is seeking a dedicated, energetic Line Cook with a positive attitude who can multitask in a high-volume, fast-paced work environment and maintain cordial, professional working relationships with staff, supervisors, and guests. Line Cooks help prepare food according to Walk-On’s recipes and procedures while maintaining safety, sanitation, and kitchen readiness. The position is classified as part-time, generally averaging 29 hours or less per week under the employer’s measurement period; scheduled hours may fluctuate with business needs. The employer tracks hours over a 12-month period beginning on the first day of the month after hire to determine possible future health-plan eligibility.

Requirements

Reliable transportation to and from work.
Ability to stand continuously for up to 10 or more hours, bend, and lift or carry items weighing up to 60 pounds.
Ability to work in heat of up to 1000°F or more, as stated in the posting.
Ability to read recipes, prep sheets, and charts in English; understand measuring ingredients by weight and volume; and use ounce and pound scales.
Ability to operate a slicer to cut meats, cheeses, and vegetables; must be at least 18 years old to operate the slicer.
Ability to hear and respond to kitchen calls made in English.
Ability to competently operate fryers, a char-grill, a flat-top grill, a slicer, and other back-of-house equipment.
Winning personality, consistent positive attitude, and teamwork mentality.

Responsibilities

Arrive on time, well-groomed, and in a clean uniform for every shift.
Demonstrate a positive attitude and help where needed.
Follow Walk-On’s safety, sanitation, employee, and uniform guidelines.
Follow the day prep sheet and complete assigned duties.
Set up sani-buckets and maintain a clean work area throughout the shift.
Follow food-rotation practices and date and label prepared and unprepared items.
Prepare food strictly according to Walk-On’s recipes and procedures.
Use clean-as-you-go techniques to help prevent cross-contamination.
Assist with and complete the daily line checklist for shift readiness.
Complete job requirements without constant supervision.
Use a scale for proper portioning and calibrate bio-thermometers and scales for accurate results.
Follow HACCP guidelines for heating and cooling food products.
Assist with checking in, unloading, dating, rotating, and storing delivered products.
Help other employees complete tasks during the shift.
Take kitchen trash and cardboard to the proper receptacles at the back of the restaurant.
Operate kitchen equipment and prepare food items accurately and on time as orders are registered.