Line Cook

P Hospitality•Boca Raton, FL

37d•Onsite

About The Position

As the line cook, you are responsible for managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. The work that Line Cooks do is both physically and mentally demanding. They support the Mission, Values and Vision of the restaurant and the facility. They support, cooperate with, and implement specific procedures and programs for: Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. They must maintain the confidentiality of all data, including employee and operations data. They are responsible for Quality Assurance and compliance with all regulatory requirements. Line Cooks must remain Compliant with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior. While performing their duties they must supports and participate in common teamwork including working together with all co-workers; planning and completing job duties with minimal supervisory direction, including appropriate judgment. They use tactful, appropriate communications in sensitive and emotional situations. They must complete requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.

Requirements

Ability to follow written and oral instructions and procedures.
Ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
Demonstrates enthusiasm and commitment to guest satisfaction.
Possesses a valid food handlers certification.
Able to perform simple math calculations and understand units and measures.
Able to stand and exert well-paced mobility for the duration of a scheduled shift.
Ability to stand and walk for extended periods of time.
Ability to lift, stoop, and bend.
Must maintain skills necessary to safely and efficiently operate kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.

Responsibilities

Manages the cook station through proper station setup procedures.
Receives and communicates guest orders.
Prepares and plates menu items to meet quality standards.
Maintains a clean and organized workstation.
Follows all company policies as outlined in the Employee Handbook.
Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook.
Knows all menu items offered at the restaurant.
Accurately explains specials to front-of-the-house employees.
Accurately answers menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish.
Specifies substitutions for items on menu.
Determines par levels for daily needs, and accurately prepares and communicates the prep list, keeping waste to a minimum.
Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
Follows the receiving and storage processes as defined by management.
Performs sidework correctly as specified by management.
Follows all end-of-shift checkout procedures with 100% accuracy as specified in the End of Shift/Checkout Procedures.
Maintains a good team environment by assisting other team members with their station duties and sidework when there is a need and/or when available.