Line Cook

TKS Restaurants•McKinney, TX

16d•$16 - $17

About The Position

The Line Cook participates in day-to-day kitchen operations, helping control food quality, labor, product inventory, and kitchen workflow while maintaining a clean and sanitary work area. The role oversees food preparation activities in the kitchen, pantry, and storeroom, as well as food and kitchen-supply purchasing. It follows restaurant standards for recipes, portions, and presentation, and prepares and portions foods while making use of surpluses and leftovers. The position includes overseeing kitchen staff and line cooks, checking food by tasting, smelling, and observing it, maintaining kitchen and equipment cleanliness, tracking and reporting food waste, and training new hires. With direct supervisor approval, the Line Cook may set item prices or plan, change, and standardize recipes. The role operates in a fast-paced kitchen that may be extremely hot or cold, with exposure to sharp objects, hot surfaces, and wet or slippery floors. It requires standing and working on one's feet for eight hours a day, regularly lifting up to 50 pounds, and performing other listed physical tasks.

Requirements

At least two years of experience in a high-volume kitchen.
Comfort with Microsoft Word and Excel.
High school diploma or GED equivalent, and a professional diploma or food services management qualification.
Knowledge of ingredients and kitchen equipment.
Knife and food-preparation skills.
Positive attitude and ability to work well with others.
Ability to attend to, convey, and understand others' comments and questions.
Accuracy and thoroughness in performing work.
Effective oral communication skills.
Customer orientation and ability to meet customer needs while following company procedures.
Initiative and ability to make decisions or take actions to solve problems or reach goals.
Ability to build relationships with customers and coworkers.
Valid driver's license.
Eligibility to work in the United States.

Responsibilities

Oversee and coordinate food preparation activities in the kitchen, pantry, and storeroom, and purchase food and kitchen supplies.
Follow restaurant recipes and control portioning and presentation according to restaurant specifications.
Specify serving quantities for vegetables, meat, beverages, and desserts to control portion costs, working in a sanitary and timely manner.
Oversee kitchen staff and ensure the cleanliness of the kitchen and equipment.
Oversee line cooks and taste, smell, and observe food to ensure it meets recipe and appearance standards.
Manage inventory, storage, and distribution of food and supplies.
Purchase food and kitchen supplies as needed.
Train new hires.
Set prices for items with direct supervisor approval, as applicable.
Plan, change, and standardize recipes to increase servings with direct supervisor approval, as applicable.
Track and report food waste.
Prepare and portion foods and use food surpluses and leftovers.