Line Cook

Ditka's Restaurant Group•Pittsburgh, PA

25d

About The Position

The Line Cook maintains a clean and sanitary working environment and upholds product presentation, quality, and cook-time standards. The role prepares and serves food according to company recipes, plate presentations, and specifications while following food-safety, cost-control, cleanliness, and safety standards. Team Members work with limited supervision within their position and interact closely with other Team Members to accomplish their work. The position is with Ditka Family of Restaurants, a collection of casual dining restaurants serving American cuisine. The company describes its culture as grounded in Authentic Hospitality, Culinary Excellence, Quality Everywhere, and Integrity Always.

Requirements

At least 1 year of experience as a Line Cook in a similar restaurant concept.
Ability to read and understand recipes and procedures for preparing food items.
Ability to use knives, slicing equipment, and other food-preparation equipment safely.
Ability to respond appropriately in emergency situations to avoid imminent danger to self and others.
Ability to work well with limited supervision and interact with other Team Members.
Must meet applicable federal, state, county, or municipal food-and-beverage service regulations, such as ServSafe certification requirements.
Ability to understand the dangers of chemical use and follow applicable OSHA material safety data information.
Ability to lift and carry 30–50 pounds several times per shift; move around the work area; bend, turn, twist, and reach repeatedly; and stand and maintain mobility for periods of up to 4 hours.
Ability to work in hot environments in both the front and back of the restaurant.

Nice To Haves

Conversational ability to speak and understand English and Spanish, and ability to read and understand recipes written in English.
Additional culinary education.

Responsibilities

Clean and sanitize the work area before, during, and after shifts, and practice safe, sanitary food handling.
Set up the workstation for productivity and efficiency in accordance with company guidelines.
Prepare and serve food according to company recipes, plate presentations, and specifications.
Follow food-cost controls, including the “NO TICKET, NO FOOD” policy, proper portions, and discussing out-of-date product with management.
Prioritize tasks to use time effectively; date, label, and rotate products as prescribed.
Help maintain the cleanliness, organization, and upkeep of back-of-house storage areas.
Complete assigned preparation work within timelines, when applicable, and complete daily and weekly cleaning projects.
Promote a harassment-free environment through appropriate conduct and uphold safety and security standards.
Maintain a professional restaurant image, including cleanliness, proper uniform, and appearance standards.
Perform other duties as assigned by the Manager.