Line Cook

Benefits

• Free uniforms
• Health insurance
• Parental leave

Generally responsible for coordinating the entire kitchen production line. Works between the broiler, fryer, appetizer, salad/soup, and dessert stations to control the line and keep a calm head even when extremely busy. If the window loses control, then it is likely that the rest of the crew will also lose control. The window person must understand each position on the line and be able to anticipate any problems before they occur.

This person will need to be able to work each line position (in the event that a replacement is needed), and will stay on the line until the flow of tickets are well within the capabilities of the rest of the team to perform the overall food production.

The Line Cook reports directly to the Kitchen Manager, Head Chef, and/or GM.

Staff: May occasionally oversee and train selected staff that works in the kitchen as directed by management.

Food:

Controls and Procedures:

• Must possess food handler or certification if mandated by local, state, and/or federal codes.
• Reaches, bends, stoops, wipes and climbs stairs, cuts and slices.
• Lifts 75 pounds 2-6 times per shift.
• Stands during entire shift.
• Frequent immersion of hands in water approximately ever 5 minutes.
• Reading and writing skills are required to read recipes and guest orders.
• Hazards may include, but are not limited to slipping, burns, strains, and cuts.
• Has working knowledge of weights and measurements.
• Requires a professional and clean appearance.
• Physical agility and dexterity of both hands.
• Speaks clearly.