Line Cook- AM

Margaritaville Times Square•New York, NY

154d•$18 - $22

About The Position

The Line Cook is responsible for preparing and/or cooking food according to company specifications, recipes, plating guidelines, quality standards, and cook-time requirements. The role works the early breakfast shift from 6 a.m. to 2 p.m. and requires experience cooking eggs. The cook sets up and stocks stations, prepares food for forecasted sales and business levels, coordinates orders for timely delivery, accommodates special guest requests, and independently executes assigned prep or line stations under normal conditions. The position also follows HACCP, safety, and sanitation procedures; maintains clean workstations and equipment; supports coworkers across line, prep, and dish stations; and may assist with training new team members. The cook communicates inventory needs and operational concerns to management and performs other assigned duties with urgency. The position operates in a fast-paced, physically demanding restaurant environment. Work may involve weather and temperature changes, moderate to high noise, narrow passageways, and hazards such as cuts, burns, slips, and trips. The role requires standing, walking, reaching, lifting and carrying, and using kitchen equipment safely.

Requirements

Good written and verbal communication skills.
Six months to one year minimum of experience as a prep or line cook in a full-service, high-volume restaurant, with knowledge of cooking techniques used in the applicable position, or an equivalent combination of education and experience.
Experience cooking eggs.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
Good judgment and decision-making abilities.
Obtain required health permit/food-safety cards and alcohol-awareness certification individually and provide proof before the first day of employment in states where required by law.
Ability to stand, walk, and reach for 100% of working time.
Ability to push, pull, lift, and move objects; carry loads greater than 35 pounds; and exert up to 50 pounds of force occasionally or up to 30 pounds frequently.
Ability to grasp objects of different sizes and shapes and maintain balance while walking, standing, or crouching on narrow, slippery, or moving surfaces.
Ability to climb and ascend or descend ladders, stairs, and ramps.
Ability to communicate clearly with guests in the restaurant's primary language, primarily English.
Ability to hear sounds at normal speaking levels, with or without correction, and meet the stated vision requirements.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to present information effectively and respond to questions from managers, clients, and guests.
Ability to express or exchange ideas and instructions verbally.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.

Nice To Haves

High school degree or GED.
Culinary degree or equivalent.

Responsibilities

Ensure materials and supplies are available and set up the station according to established guidelines and guest-safety requirements.
Prepare food according to established recipes, plating guidelines, product-quality standards, and cook-time requirements.
Coordinate food orders to ensure timely and efficient delivery to each table.
Execute designated preparation and/or line stations without support under normal conditions.
Prepare food according to the sales forecast and business level.
Meet special guest requests while maintaining quality standards.
Follow company HACCP documentation and procedures throughout daily shifts.
Maintain a clean appearance and workstation, assist with kitchen cleanliness, and clean station equipment at the end of each shift.
Maintain safety standards when using knives and other food-preparation equipment.
Restock or break down the workstation at the conclusion of the shift; stock and clean or close stations as directed.
Assist management in training new team members when applicable.
Cross-train on line, prep, and dish stations and assist coworkers as needed to meet guest satisfaction.
Maintain knowledge of company products and happenings.
Notify a manager or supervisor of low inventory, recommend inventory, and communicate opportunities and concerns.
Perform other duties as assigned by chefs, management, or supervisors.
Follow safety and sanitation practices and report accidents to management.
Adhere to company policies and procedures in the Staff Member Handbook.