JOB TITLE: AM Line Cook

STATUS: Non-Exempt 

DEPARTMENT: Culinary 

SUPERVISOR: Executive Chef, Sous Chef, Owners

SUMMARY OF POSITION: 

It is the primary responsibility of the Line Cook to perform advanced cooking procedures to the standards of the Executive Chef; under the direct supervision of Executive Chef, Executive Sous Chef and/or Sous Chef. The Line Cook operates a specific station with others or independently. All duties are to be performed in accordance with departmental Andros Restaurant Group’s policies, practices and procedures. 

GENERAL EXPECTATIONS:  

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Andros Taverna and Eat Well Hospitality
• Is knowledgeable of and upholds the policies of EWH as it applies to conduct, expectations and procedures.  
• Is expected to operate outlets at budgeted COGs as it applies to food and labor cost.  
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.  
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.  
• Represents Andros Taverna and Eat Well Hospitality professionally through effective communication, cooperation and relationships with all business partners.  
• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.  
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.  
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team. 

DUTIES & RESPONSIBILITIES: 

(Includes but is not limited to the following duties. Other duties may be assigned.)  

• Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasonings, and garnishing of foods and serving if necessary to ensure food is prepared in an approved manner as standard prescribed by the Executive Chef, Executive Sous Chef and/or Sous Chef.  
• Knowing the proper techniques of cooking seafood, meat and vegetables.  
• Understanding of preparing stocks, soups and sauces.  
• Cooking with fresh and superior ingredients.  
• Prepares a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, sous vide, fryers and a variety of other kitchen equipment.  
• Properly package, wrap, and price products for retail sale.  
• Ability and willingness to work all stations in the kitchen time of need.  
• Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices. 

QUALIFICATIONS:  

• Ability to obtain and maintain a valid food service certification card as required per state of Illinois.  
• Minimum 3 year as a cook in a high volume upscale dining restaurant.  
• Work varied shifts, including weekends and holidays.  
• Excellent knife skills.  
• Excellent guest service.  
• Ability to follow instructions and procedures. 

GROOMING: 

All employees must maintain a neat, clean and well-groomed appearance per ARG’s standards outlined in the Employee Handbook. 

LANGUAGE SKILLS: 

Effectively communicate fluently in English; both verbal and written. 

Ability to read and interpret general business documents. 

Ability to write reports and business correspondence. 

Ability to effectively present information and respond to questions from managers and owners at Andros Taverna. 

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by a Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Line Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Cook is occasionally required to stoop, kneel, crouch, or crawl. TheLine Cook must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver items such as plates, product, and cases of water, wine or dry goods. 

WORK CONDITIONS: 

The work environment characteristics described here are representative of those a Cook encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. 

We offer medical, dental, and vision insurance to all full-time employees, and a 401(k) with generous employer match to all employees!