Line Cook - EM

DRG Employer•Cincinnati, OH

13d

About The Position

Line Cooks prepare high-quality food in a timely, efficient, and sanitary manner, following Eddie Merlot's policies, standard recipes, procedures, and presentation specifications. They meet food and occupational safety standards and work to produce exceptional food with minimal waste. Line Cooks keep their stations clean and orderly and collaborate with kitchen and service team members to provide guests with outstanding food and hospitality. Experienced Line Cooks may assist with training and supervision.

Requirements

One or more years 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.
Must be able 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; well organized and able 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.
Able to work while constantly exposed to high temperatures and 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 controls, temperature and presentation specifications, sanitation procedures, and timing guidelines.
Prepare dishes for guests with food allergies or intolerances.
Maintain a clean, sanitary, and organized workstation throughout the shift.
Complete assigned side and closing duties using checklists.
Assist with sanitary food storage and cleaning and organization of the kitchen, walk-in coolers, and storage areas.
Follow reporting procedures for re-cooks, spills, waste, 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.
Share guest requests, complaints, and improvement ideas with Managers.
Experienced Line Cooks may assist with training and supervision.
Perform other related duties as assigned.