Restaurant Line Cook

Barnes & Noble•Scarsdale, NY

5d•$16•Onsite

About The Position

As a line cook, your passion for food and the hospitable environment it creates drives you to make the best meals for our customers. In this role, your focus on plate presentations, ensuring proper food temperature standards and timely preparation, creates an exceptional experience for our customers that makes them want to dine with us time and time again. You read, understand and execute the written recipes correctly. A line cook is responsible for a designated prep list and prioritizing replenishing food for the team. You are efficient and always support the line by your speed of service. You care about people, and model our core values. WHAT YOU DO: Follow food safety, sanitation and quality procedures. Communicate pending out of stock items to restaurant servers so they can share this information with guests. Control prep levels based on volume of guests to ensure freshness. Stock stations and label prepared food and product safely and accurately. Regularly use kitchen equipment including but not limited to slicer, food processor, oven, steamer, mixer flat top, fryer, toaster, dish machine and trash compactor. Ensure the equipment is being used correctly and is maintained up to standards. Anticipate guests’ needs, respond promptly and acknowledge all guest requests ensuring a thoughtfully cooked meal. Expedite all restaurant food orders as needed. Prepare menu items in cooperation/partnership with the rest of the kitchen staff. Place priority on a clean and tidy environment by monitoring and maintaining cleanliness, sanitation and organization of assigned work areas. Maintain a positive and professional approach with the kitchen staff and work calmly under high pressure situations. Complete Food Safety courses in a timely manner if mandated by your state/local Health Department. Work in the restaurant which requires physical activity (e.g., prolonged standing, repetitive bending, lifting to 25 pounds, climbing, operating espresso machines).

Requirements

At least one year of experience in a restaurant or food-service environment.
Understand basic English both verbal and non-verbal.
Understand and deliver excellent standards of service.
Passionate about the products we serve.
Positive and can-do attitude.
Enjoy working with people.
Well-organized, efficient and able to multi-task.
Can clearly and respectfully communicate and express oneself.

Responsibilities

Follow food safety, sanitation and quality procedures.
Communicate pending out of stock items to restaurant servers so they can share this information with guests.
Control prep levels based on volume of guests to ensure freshness.
Stock stations and label prepared food and product safely and accurately.
Regularly use kitchen equipment including but not limited to slicer, food processor, oven, steamer, mixer flat top, fryer, toaster, dish machine and trash compactor.
Ensure the equipment is being used correctly and is maintained up to standards.
Anticipate guests’ needs, respond promptly and acknowledge all guest requests ensuring a thoughtfully cooked meal.
Expedite all restaurant food orders as needed.
Prepare menu items in cooperation/partnership with the rest of the kitchen staff.
Place priority on a clean and tidy environment by monitoring and maintaining cleanliness, sanitation and organization of assigned work areas.
Maintain a positive and professional approach with the kitchen staff and work calmly under high pressure situations.
Complete Food Safety courses in a timely manner if mandated by your state/local Health Department.
Work in the restaurant which requires physical activity (e.g., prolonged standing, repetitive bending, lifting to 25 pounds, climbing, operating espresso machines).