Line Cook - High Paying

DRG Employer•Indianapolis, IN

About The Position

Line Cooks help deliver the 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, and presentation specifications. They meet food and occupational safety standards and follow guidelines for producing exceptional food with minimal waste. Line Cooks maintain clean, orderly stations and work with Prep Cooks, Butchers, Dishwashers, Runners, Managers, and other team members to provide guests with outstanding food and hospitality. They may assist with training and supervision when experienced, and perform other related duties as assigned.

Requirements

One or more years of experience as a line cook.
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, service, and expanding knowledge and skills.
Ability to read and communicate in English.
Clean and professional appearance.
Self-motivated and able to work calmly and effectively in a fast-paced, high-pressure environment.
Able to multitask and manage quickly changing priorities.
Strong teamwork orientation, good organizational skills, and ability to take direction from others.
Able to work evenings, weekends, and holidays.
Able to stand for five or more hours at a time.
Able to reach, bend, stoop, and lift and carry up to 50 pounds.
Manual dexterity to use knives and kitchen equipment.

Nice To Haves

Line cook experience in a fine dining restaurant is preferred.
High school diploma or GED preferred.
Basic math and computer skills 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 carry out 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 standards, temperature and presentation specifications, sanitation procedures, and timing guidelines.
Prepare dishes for guests with food allergies or intolerances.
Keep the work station clean, sanitary, and well organized 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, 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, procedures, 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.