Line Cook

Primary responsibilities include:

• Operates cooking equipment such as griddles, grills, or deep fryers.
• Prepares and cooks food according to directives; verifies the quality and quantity of all orders.
• Plates prepared foods based on senior chef’s guidance
• Works with servers to ensure that orders are completed according to request and on time
• Adheres to all food handling and safety regulations throughout the kitchen and restaurant.
• Performs other related duties as assigned.

Required Skills

• Strong multi-tasking skills.
• Team player.
• Accuracy and speed in executing assigned tasks.
• Prior completion of food safety coursework preferred.

PHYSICAL DEMANDS & WORK ENVIORNMENT REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.