Restaurant Line Cook

CyHawk Hospitality•Norfolk, NE

3d•Onsite

About The Position

The Restaurant Line Cook prepares menu items according to company policies, procedures, programs, and performance standards. The role helps control food costs and maintain a clean kitchen while supporting guest satisfaction and a quality work environment. The Cook works as directed by the Kitchen Manager or Manager on Duty. The Cook prepares and portions food according to recipes, guest requests, food safety and sanitation procedures, and company standards. Duties also include stocking and rotating products, maintaining kitchen equipment and work areas, assisting other team members, and communicating product, service, equipment, or safety issues to management. Other duties may be assigned as required.

Requirements

Report to work well-groomed, in a clean and proper uniform, and maintain good personal hygiene.
Have sufficient knowledge of recipes, menu items, and preparation procedures to meet portioning, quality, cooking-time, and performance standards.
Follow food safety, sanitation, food-handling, rotation, storage, and workplace safety procedures.

Responsibilities

Prepare menu and prep items according to recipes, guest requests, company procedures, and food safety and sanitation standards.
Ensure proper portioning, quality, cooking times, and presentation according to performance standards.
Stock and rotate products on the line, following shelf-life and FIFO standards.
Use, maintain, and clean kitchen equipment and preparation and storage areas.
Maintain cleanliness in the kitchen, prep areas, coolers, and storage areas; conduct line sweeps and clean as you go.
Follow food-handling, rotation, storage, OSHA, and health department safety standards.
Identify and correct system breakdowns that may affect guest satisfaction.
Communicate product or service deficiencies and equipment or safety problems to the Manager on Duty, coworkers, and relevant management.
Keep the General Manager and Manager on Duty informed of problems or issues and propose alternative solutions for consideration.
Assist team members with food preparation and recipes and procedures.
Assist the dishwasher with washing and restocking dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and guest service through communication and cooperation.