Line Cook/Prep Cook-Salt Pub

Here at Salt Factory, we take great pride in our quality, food, and friendly, responsive service. Our high standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guests every day. As a member of our team, it is essential that you maintain an energetic, friendly, hospitable, and caring attitude. It is your responsibility to see that each guest feels special and enjoys our fun atmosphere to include food and beverage.

Salt Factory’s mission is to enrich the lives of our guests, our employees, and owners.

We do this through superior quality food and beverages, legendary guest service, recruiting, training, sales growth, cost controls, ensure that proper policies are followed, and treating our employees like family. You will be very hands-on and will be responsible for daily operations. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every time. You must be dependable, self-reliant, have wonderful guest hospitality, coaching and teaching skills. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude.

Our Mission at Salt Factory is quite simple, EXCELLENCE.

To be the beacon of highest level of service and hospitality in our industry and to provide the most exceptional quality products available to our guests.

TRADEMARK: We are elegant and professional ladies and gentlemen who set the highest standards in all aspects of service and hospitality. 

ESSENTIAL DUTIES AND RESPONSIBILITIES: Line Cook/Prep Cook

This requirements of this job as Line Cook/Prep Cook are to prep, prepare, and deliver exceptional food to every guest. Cooks will be held to high standards that produce great food quality, sanitation, and safety procedures.

The duties and responsibilities of a Line Cook/Prep Cook include, but are not limited to:

• Handles volume and stress with composure and finesse.
• Adhering to uniform standards. Dress and act professionally each day.
• Holds the standard of high-quality food above all else.
• Knowledge of systems, methods and processes that contribute to great execution.
• Adhering to prep and line build recipes. Knowledge of food products, recipes, and proper preparation.
• Mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Follow training guidelines and testing.
• Must always use a cut glove.
• Cleanliness of station(s).
• Check quality of ingredients.
• Restock stations as needed or at shift change setting the next shift up for success.
• Maintain clean and organized stations and equipment. Following cleaning schedules. Cleaning charts having an area / equipment they are responsible for keeping clean, labeled, and organized.
• Product labeled and dated to ensure fresh not expired product.
• Ensure HOH Standards, Safety and Sanitation requirements are always followed.
• Ability to work as a team.
• Held accountable to work scheduled shifts.
• Any other duty/responsibility that management may deem necessary.

UNIFORM STANDARDS:

• Clean jeans or chef pants.
• Clean black t-shirt. Shirt tucked into pants. If wearing jeans must wear a belt.
• Clean black hat always facing forward.
• Hair must be kept clean. All hair must be kept underneath the hat.
• Clean shaven. Beards & mustaches are allowed but must be maintained.
• Fingernails must be kept trimmed.
• Jewelry is not allowed to be worn in ears, face, around the neck or wrists.
• Headphones or ear buds are not to be worn.
• Clean and pressed apron.
• Non-slip shoes must be worn.

EDUCATION and/or EXPERIENCE

 Proven experience as a Line Cook/Prep Cook.

LANGUAGE SKILLS

Ability to communicate in English. Must be able understand the prep recipes and line build procedures.

REASONING ABILITY

Ability to apply common sense and understanding to carry out instructions. Ability to deal with standardized situations with only occasional or no variables.

CERTIFICATES, LICENSES, REGISTRATIONS

Must attend orientation and agree to policies and procedures as outlined in the Line Cook/Prep Cook training. Must comple