Description:
What You’ll Do
The Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment.
Primary Duties and Responsibilities
- Sets up stations with all necessary supplies.
- Handles, stores and rotates all products properly.
- Cooks menu items in cooperation with the rest of the kitchen staff.
- Always follows supervisors’ direction.
- Follows proper cooking techniques for all dishes.
- Ensures food quality and timeliness.
- Practices correct food handling and food storage procedures according to company and state regulations.
- Complies with all nutrition, sanitation and safety regulations and standards.
- Maintains a positive and respectful approach with everyone.
- Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
- Other duties as assigned and modified at manager’s discretion.
KNOWLEDGE, SKILLS AND ABILITIES:
- Operational knowledge of hospitality equipment
- Ability to multi-task and prioritize
- Ability to work under pressure
- Accuracy and speed in executing assigned tasks
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Familiar with industry's best practices
PHYSICAL DEMANDS
- While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel.
- Incumbent is occasionally required to taste or smell
- Push, pull, and lift up to 50lbs on a weekly basis.
- Be able to reach, bend, stoop and work in a standing position for a long period of time
WORKING CONDITIONS
- Must be comfortable working in a shared space, with constant noise, without the use of a private office
- Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration
- Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice including weekends, nights, holidays
29 Jul 2025;
from:
uworkin.com