Cooks

Job Overview

The Line Cook is responsible for overall meal preparation and presentation in a consistent and efficient manner according to standards while using independent decision-making. Employees in this position provide customers with menu items as quickly, conveniently, and efficiently as possible in a friendly manner.
Duties & Responsibilities

• Adheres to food safety and sanitation procedures.
• Prepares meals as assigned according to cooking specifications and customer requests.
• Ensures correct portioning, sizing, packaging, plate presentation, wrapping, freshness and speed of service.
• Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management in regards to par levels and usage.
• Notifies the manager of any perishable items whose freshness is questionable.
• Operates, cleans and sharpens all appropriate food preparation equipment. Reports all spoilage and poor quality products to the manager immediately.
• Communicates with front of house in a friendly and professional manner, ensuring correct order fulfillment.
• Maintains stock and cleanliness of required work areas as directed by the Manager in Charge.
• Follows the work schedule as posted, unless a change in the schedule is arranged with the Manager in Charge.
• Must possess and display genuine concern, care and empathy for all guests and their overall dining experience.
• Must be detail oriented and disciplined to complete assigned tasks in the pursuit of excellence.
• Must behave and act in accordance with brand standards in all areas of food safety and food preparation.
• Must understand and achieve company vision, mission, and goals.
• Must be able to work as a team member and be an effective representative of the brand.
• Must possess ability to effectively work independently or in teams, mindful of all timetables.
• Proactively protects critical limits and standards assigned to product critical control points.
• Unwavering protection of the safety of product above all other job priorities. Immediately notifies the Manager in Charge of any food safety risks.
• Required to periodically attend and implement assigned food safety training classes and education opportunities.
• Adheres to food safety standards and procedures.
• Immediately notifies the Manager in Charge of any guest accidents or injuries, and follows established procedures. Protects assets at all times, but does not put self at risk.
• Practices safe work habits and reports any unsafe conditions to the Manager.