Line Cook

Accountability

Reporting to the GM and Head Chef, the Line Cook assists in preparation and execution of all kitchen operations, following company recipe specifications and timing standards, while adhering to all federal, state and local safe food handling regulations.

Key Business Areas

A “Key Business Area” is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions:

1. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
2. Keeps cooking stations stocked, especially before and during prime operation hours
3. Trains new kitchen employees to restaurant and kitchen standards
4. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
5. Supervises all food preparation and presentation to ensure quality and restaurant standards
6. Works with management to maintain kitchen organization, staff ability, and training opportunities
7. Verifies that food storage units all meet standards and are consistently well-managed
8. Willingly assists others without being asked
9. Adheres to brand standards and internal policies and procedures
10. Provides prompt and courteous service and is cordial to all team members and guests
11. Maintains proper food temperatures in accordance with brand standards and federal, state and local regulations
12. Adheres to all safe food handling principles
13. Monitors waste and other food cost controls
14. Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues.

Essential Functions

• Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers
• Must be able to bend, stoop, reach, wipe, lift and grasp
• Must have sufficient mobility to move and operate in confined work area
• Must work inside and outside the restaurant
• Must be able to work with all menu products
• Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness
• Must be able to stand and walk throughout a 4 to 8 hour shift
• Must be able to hear well in a loud environment to respond to employee and guest needs
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
• Must be able to work with potentially hazardous chemicals
• Must be able to tolerate extreme temperature changes in kitchen and freezer areas

Position Qualifications

• Must be 18 years old or older
• Must be able to observe and ensure product is prepared and presented to company Brand Standards
• Must have basic math skills, including understanding of units of measure
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling

• Meets uniform and grooming standards and maintains them throughout the shift
• Must be able to pass all required tests and training requirements for the position
• Must be able to work a flexible schedule, including holidays, nights and weekends
• Must possess excellent guest service skills

• Must be dependable and able to learn basic tasks and follow instructions
• Must possess reasonable ability to communicate in English both orally and in writing
• Must be able to work in a team environment
• Places a value on diversity and shows respect for others
• Must have a current food handler’s certificate or equivalent

This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position.

Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.

This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.