Line Cook - EM

DRG Employer•Fort Wayne, IN

About The Position

Line Cooks play a key role in delivering the superior food and service central to Eddie Merlot's mission. They prepare high-quality food in a timely, efficient, and sanitary manner, following company policies, standard recipes, procedures, presentation specifications, food and occupational safety standards, and guidelines for minimizing waste. Line Cooks keep their stations clean and orderly and work with kitchen and service colleagues to provide guests with outstanding food and hospitality. The role includes completing required training, setting up and maintaining a station, preparing and presenting food to established standards, accommodating food allergies and intolerances, and assisting with kitchen cleaning, storage, and organization. Line Cooks communicate with chefs and managers about service needs and guest feedback, attend team meetings, and support other stations and kitchen roles as needed. Experienced Line Cooks may assist with training and supervision.

Requirements

At least one year of experience as a line cook; fine dining restaurant experience is preferred.
Experience operating grills, broilers, fryers, sauté burners, convection ovens, flat-top ranges, and other kitchen equipment.
Demonstrated knowledge of food preparation and production, cooking techniques, sanitation, and safe food handling.
Commitment to quality and service and to expanding knowledge and skills.
Ability to read and communicate in English.
Clean and professional appearance.
Self-motivated, with the ability to work calmly and effectively in a fast-paced, high-pressure environment.
Ability to multitask and manage quickly changing priorities.
Strong teamwork orientation, good organization, and ability to take direction from others.
Ability to work evenings, weekends, and holidays.
Ability to stand for five or more hours at a time.
Ability to reach, bend, stoop, and lift and carry up to 50 pounds.
Manual dexterity to use knives and kitchen equipment.
Ability to work with constant exposure to high temperatures in a crowded, space-limited area, with occasional exposure to cold and water.

Nice To Haves

High school diploma or GED preferred.
Basic math and computer skills preferred.
Fine dining restaurant experience preferred.

Responsibilities

Complete and pass required initial and ongoing training modules.
Know the weekly work schedule, arrive on time, and meet uniform and professional appearance standards.
Communicate with the Executive Chef or Sous Chef about nightly specials, guest flow, banquets, and special events.
Set up the station according to standard procedures and complete food preparation assignments.
Restock and maintain sufficient food product levels throughout the shift.
Handle, store, and rotate products according to standard procedures.
Prepare food according to standard recipes, portion control, temperature, presentation, sanitation, and timing specifications.
Prepare dishes for guests with food allergies or intolerances.
Maintain a clean, sanitary, and organized work station throughout the shift.
Perform assigned side and closing duties using checklists.
Assist with sanitary food storage and with cleaning and organizing the kitchen, walk-in coolers, and storage areas.
Follow reporting procedures for re-cooks, spills and wastage, problems, incidents, and accidents.
Communicate openly, demonstrate teamwork, and assist other team members as needed.
Cross-train and help at other stations and in other kitchen roles as needed.
Follow company policies, station requirements, workplace behavior guidelines, and food handling, sanitation, and safety regulations.
Attend team meetings.
Communicate guest requests or complaints and ideas for improvement to Managers.
Experienced Line Cooks may assist with training and supervision.
Perform other related duties as assigned.