Line Cook​/Carver

Overview

Description We are looking for Line Cook/Carvers to join our team!

Benefits We offer our Co-workers 401K, medical, dental, vision and life insurance, generous dining discount and daily co-worker meal and tuition reimbursement.

Our Line Cook/Carver's primary responsibility is to collaborate with the Chef/Sous Chef in producing, creating, and improving items. The Line Cook is engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily dishes such as sauces and soups. The Line Cook follows and ensures compliance with food safety handling policies and maintains an organized and hygienic work area, including personal hygiene procedures.

• Consistently and sufficiently meet Lawry’s standards as an ambassador of the restaurant with our guests, including inspiring the “WOW Factor” level of service, providing and exuding quality, professionalism and positive guest relations.
• Comply with all Lawry’s employment related policies and procedures; including accurate records of hours worked, breaks, communication of shift changes, tardiness or absence; and behavior consistent with the company’s desire to maintain a workplace free of incidents of co-worker harassment, discrimination, drug or alcohol abuse.
• Respect and maintain Company property and assets.
• Adhere to Lawry’s uniform and appearance standards.
• Demonstrate safe work habits, particularly in relation to knife handling.
• Maintain a safe workplace by keeping work and dining areas clean and free of debris and hazards.
• Operate all cooking and preparation equipment safely and according to manufacturer’s directions.
• Follow approved food handling and sanitation procedures to ensure the safety of guests and co-workers.
• Follow quality control procedures, designated weighing procedures, inventory maintenance and portion control guidelines for all of the different protein cuts.
• Communicate well with Dining Room Servers in your station and coordinate the arrival of the beef cart.
• Communicate well with other Carvers, Managers, Chefs, Kitchen staff, and all co-workers.
• Receive deliveries following established Company procedures for checking in deliveries and handling invoices.
• Unpack, inspect, store and rotate food items in accordance with established procedures, i.e. “FIFO” (first in, first out).
• Set up and stock the beef cart appropriately for the meal period, ensuring adequate back-up stock is available.
• Keep tools, cutlery, machines and cooking equipment in good working order.
• During business hours, perform duties in a full view of guests; continually clean the beef cart and keep the floor grease-free.
• Graceful protein carvings and plate service for all guests without sacrificing quality, attitude or negatively affecting the guest’s experience.
• Operate the Posi ordering system efficiently.
• Work efficiently, accurately and quickly to expedite the guests’ food orders.
• Contribute to meeting unit food cost goals through portion and waste control.
• Assist other co-workers and departments with their duties as needed to ensure guest satisfaction.
• Express and exchange ideas in spoken and written English in an above average manner.
• Demonstrate knowledge of Lawry’s Restaurants, including family history, locations, service and meal hours, and frequent diner benefits.
• Demonstrate knowledge of the menu items to assist guests in their meal and dessert selections using informed, tantalizing descriptions and effective selling techniques.
• Demonstrate effective teamwork and cooperation with co-workers, management, vendors and/or suppliers.
• Be dressed in a clean, designated uniform and acceptable footwear, ready to begin at start of all scheduled shifts, and work until the end of scheduled shifts, unless authorized by management for approved shift or work schedule change.
• From time to time, assume other co-worker’s duties during off-peak hours when staff is reduced.
• Attend all mandatory co-worker meetings, training, informational and education sessions.
• Report all damaged or malfunctioning fixtures and equipment to the Manager on duty promptly.
• Report all…