Line Cook

Job Title : Cook

FLSA Status : Non-Exempt

POSITION SUMMARY : Accountable for all aspects of food quality, cleanliness, labor costs, production, maintenance and service of the restaurant and outside events as applicable.

How it's Done...

Preparing Food that Celebrates our Passion for Ingredients

• Prepares food according to specifications by using approved recipes, proper portioning, and food prep logs / tools
• Conducts regular visual and taste tests to ensure food is of highest quality and prepared according to specs
• Restocks front line with prepared product during peak volumes and / or in accordance with time & temperature
• Adheres to food safety standards and reports any questionable food deliveries and / or practices
• Prepares food volume based on sales compared to existing inventory and incoming orders
• Receives food orders; cleans, organizes, and rotates items in the walk-in cooler
• Helps manage inventory control
• Pays careful attention to presentation of food
• Ensures product is being prepared at peak volume periods

Creating an Environment that Showcases Handcrafted Preparation

Providing Services that Invites Interaction with Our Guests

It’s All About…

Keeping it Real

Serving One Another

Serving the Guest

Learning & Growing

POSTION REQUIREMENTS : High school diploma or equivalent required; age requirements may apply in order to remain in compliance with State and Federal laws. Prior restaurant kitchen experience is preferred. Ability to communicate in English is required; Spanish comprehension is helpful.

Fundamental reading, writing, math and computer / POS skills are required. Must have access to adequate transportation and complete the administrative driving requirement. May be required to reach, bend, stoop, climb, and / or lift up to 50 pounds. May be required to operate / access equipment at standard heights while walking or standing during entire shift. Hazards include, but are not limited to, slipping, tripping, burns, cuts, abrasions, and falls. Must be willing to work a variety of shifts, sometimes extending beyond eight hours, based upon local operating hours. Must be able to work weekends and holidays. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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