Line Cook

Coal Town Public House•Franklin, TN

27d

About The Position

The Line Cook efficiently and accurately prepares and plates food according to the Company’s recipe book. The role follows Company, state, and federal sanitary and safety standards to promote safe dining and working environments, maintains a positive and professional working relationship with back-of-house and front-of-house staff, and works to exceed guest service standards and expectations while following management direction. The Line Cook works in a loud, busy, crowded kitchen with constantly elevated temperatures and tight spaces. Employees must wear the proper uniform and maintain a neat, clean, well-groomed appearance according to Company standards, with accommodations for religious beliefs and practices, medical conditions, and disabilities. Compensation is $20.00–$25.00 per hour, based on experience.

Requirements

At least two years of experience in a large commercial kitchen operation.
Must be at least 18 years old.
Ability to communicate with English speakers to interact with guests, the public, and coworkers.
Ability to work under pressure and professionally handle stressful situations in a loud, busy, and crowded environment.
Strong interpersonal skills to work effectively with kitchen and front-of-house employees.
Ability to work safely and quickly with kitchen utensils, including knives, and kitchen equipment.
Extensive knowledge of proper food-handling requirements and food recipes.
Strong knowledge of safe use of kitchen utensils and equipment.
Ability to work in an environment with constantly elevated temperatures.
Ability to move quickly and safely in tight spaces without disrupting other employees.
Ability to lift at least 50 pounds.
Wear the proper uniform and maintain a neat, clean, well-groomed appearance in accordance with Company grooming standards.

Nice To Haves

High school diploma or GED equivalent (optional).
ServSafe Certification.
CPR certification and/or First Aid training.
Additional language skills.

Responsibilities

Provide a safe dining and work environment by following safety practices, sweeping and cleaning, and rotating product.
Maintain a positive, high, well-balanced energy level throughout the shift.
Prepare and plate food accurately according to the Company recipe book and applicable sanitary standards.
Weigh, measure, and mix ingredients and food items according to recipes.
Regulate the temperature of ovens, broilers, grills, roasters, and refrigeration units.
Regularly check temperatures of cooked and refrigerated food.
Understand manuals and successfully complete all training tests.
Maintain dependable, reliable, punctual, and trustworthy conduct.
Keep the kitchen well organized.
Frequently replenish supplies.