Line Cook

Description

Position: Line Cook

Division: Hospitality

Status: Part Time

POSITION SUMMARY: The line cook will be required to execute high quality entrees and sides while maintaining a high level of presentation standards for each plate set by the Chef. He/she must adhere to the local health code requirements every shift. Will be required to prep station prior to shift, execute high volume shifts, then break down and clean stations. Must be able to work evenings from 4PM until 11PM. Closed Sunday and Monday

REPORTS TO: General Manager

SUPERVISES: N/A

ESSENTIAL RESPONSIBILITIES:

• Prep their station for service
• Be able to work with others as a team in a high stress environment
• Be able to communicate cooking times with the Sous Chef and Head Chef
• Regular and timely attendance are an expectation of the position
• Follow the 5S foundations for deploying lean production tools and processes

Requirements

EDUCATION AND/OR EXPERIENCE:

• Previous experience is required

COMPETENCIES:

• Detail oriented
• Communication skills  

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Physical Activity: Talking, hearing, repetitive motion, stooping, crouching, standing, walking, able to lift up to 50 pounds, and climbing stairs.

CORE VALUES: 

• Service – Striving to provide the best experience for our customers and suppliers by making intentional actions and decisions to benefit others.
• Organization – Possessing a fanatical commitment to operating clean, consistent, and efficient facilities.
• Growth – Dedication towards continual improvement within our journey to become a better company.
• Pride – To be proud of, and believe in, our company and the products and services we provide.