Job Description:

Job Summary

Maintains a clean and sanitary working environment. Maintains product presentations, product quality, and cook time standards. Prepares and serves all items according to the Company’s recipes, plate presentations, and specifications.

Key Performance Elements/Essential Functions

Cleans and sanitizes the work area before, during, and after shift.

Practices sanitary and safe food handling at all times.

Sets up work station for maximum productivity and efficiency consistent with company guidelines

Prepares all food according to the Company’s recipes, plate presentations, and specifications.

Enforces all cost control requirements within his/her control.

Adheres to all food cost control systems – ‘NO TICKET, NO FOOD , proper portions and discussion with management about product out of date

Prioritize tasks to maximize use of time.

Date, label, and rotate all products as prescribed.

Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas.

Completes all assigned prep work within assigned timelines (if applicable).

Completes assigned daily and weekly cleaning projects.

Ensures a harassment free environment through proper personal conduct.

Upholds safety and security standards at all times.

Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Complete other job duties as assigned by the Manager.

Key Competencies/Characteristics

Follows all personal behavior guidelines as outlined in the Employee Handbook

Ability to read and understand recipes and procedures for the proper preparation of all food items.

Capable of using knives, slicing equipment, and other food preparation equipment safely.

Able to respond in emergency situations to avoid imminent dangers to self and others.

Inspires cooperation and teamwork through positive attitude, and enthusiasm.

Able to remain positive and calm under stressful conditions.

Dependable, trustworthy

Exhibits neat, clean and professional image at all times.

Physical Requirements

Able to lift and carry 30-50 pounds several times per shift.

Must have sufficient mobility to move and/or operate in work area. Bending, turning, twisting upper body, reaching for up to x amount of times per day.

Must be able to stand and exert well-paced mobility for periods up to 4 hours.

This position requires work in hot environments both front of the house and in the back of the house for a restaurant

Additional Information

Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages, e.g., ServSafe Certifications.

Ability to understand dangers of chemical use and must follow all OSHA related MSDS (now MSD) information as written

Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

Experience Requirements

Minimum 1 year experience working as Line Cook in a similar restaurant concept.

Preferred ability to speak and understand English and Spanish at a conversation level, as well as reading and understanding recipes written in English

Ability to perform the tasks as described above

Additional culinary education preferred