Line Cook - The Underground

Description

The Line Cook will be led by the Chef de Cuisine and work with The Underground kitchen team. The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary, and consistent manner. You must be prepared to work in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Line Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment. 

DUTIES & RESPONSIBILITIES: 

• Arrive to work ahead of scheduled time to ensure readiness and preparedness 
• Bring a positive attitude to work every day 
• Embrace a culture of inclusion and diversity where guests and team members feel welcomed, valued, and heard 
• Listen with the intent to understand 
• Communicate to be understood 
• Embrace change and challenges as a natural progression of life 
• Start each day with a “We before Me” mindset (teamwork) 
• Stay disciplined and consistent with foundational tasks (the little ones) 
• Work at an efficient and consistent pace, ensuring timely preparation of all meals (sense of urgency)  
• Enrich lives by creating winning experiences and timeless memories 
• Daily preparation of food items for all stations of the kitchen 
• Sets up stations according to catering and event guidelines 
• Prepares all food items as directed in a sanitary and timely manner 
• Follows recipes, portion controls, and presentation specifications 
• Restocks all items as needed throughout the shift 
• Receive and put away all deliveries immediately 
• Maintain clean and professional workstations 
• Assist with the cleaning, sanitation, and organization of your entire workspace and surrounding environments (picking up trash that isn’t yours because you respect your workplace) 
• Prepare dishes for guests with food allergies or intolerances
• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning surfaces, as well as proper covering and storage of food items according to standards and procedures 
• Ensure that the correct quantities are prepared to meet daily needs 
• Stay productive at all times and prepare for future needs as time allows 
• Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing. 
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention. 
• Adhere to all regulations including blood-borne pathogens, infection control, use of hazardous materials, and fire safety. 
• Serve food in the proper portion size and at the proper temperature. 
• Operate with an emphasis on safety for employees, teams, and guests 
• Other duties as assigned 

COMPETENCIES: 

• Cooking Knowledge 
• Stamina 
• Attention to Safety 
• Detail Orientation 
• Teamwork 
• Effective Communication – Verbal and Nonverbal 
• Ability to work in a fast-paced environment 
• Situational Awareness 
• Poise 
• Confidence 
• Utmost Professionalism 
• Dependability 
• Accountability 
• Coachability 
• Pursuit of Daily Excellence and Daily Improvement 

QUALIFICATIONS: 

• Minimum of 2 years of kitchen experience is preferred. 
• Demonstrated knowledge of food and catering trends, quality, production, and sanitation controls. 
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse environment.
• Computer literacy, including effective working skills in Microsoft Word, Excel, PowerPoint, and email. 
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision. 
• Strong problem identification and problem resolution skills. 
• The ability to work flexible hours to accommodate business requirements will require evening and weekend work schedules. 

PHYSICAL DEMANDS: 

• This person must be able to communicate and express themselves both written and verbally. 
• This person must be able to observe, inspect, estimate, and assess. 
• This person must be able to stand for long periods of time. 
• Occasional lifting up to 70 lbs., repetitive arm, hand, and finger movements, occasional bending and reaching. 
• Will be exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers. 
• Manual dexterity require