Position Title: Line Cook
Department: Back of House
Reports To: Executive Chef
Employment Status: Non-Exempt/Variable Hour
Position Summary
Work in the kitchen area to prepare all kitchen items. Perform knife skills, portioning, cooking and plating. Help to prepare a family meal for the staff daily. Work on the line and prepare all kitchen items on the menu. Execute dishes with quality and maintain safety standards in the kitchen.
Responsibilities
- Ensure that all food products have been prepared correctly and are cooked to perfection to Gui’s recipes and standards, and with careful attention to any special dietary restrictions or approved special requests
- Follow the prep list created by chefs
- Prepare all food products correctly to Gui’s standards
- Perform knife skills as directed by chef on duty
- Prepare and portion sauces for dining room
- Prepare, Cook and plate orders for the guest
- Keep floor in work or service area clean, dry and free of debris
- Maintain a sanitary kitchen and workstation
- Clean and Maintain all kitchen equipment and utensils
- Maintain appropriate portion-control
- Manage proper storing temperatures and labels according to DOH regulations
- Control and limit waste
- Perform other kitchen duties as assigned
- Maintain cleanliness of all storage areas: dry storage, walk-in cooler, freezers, paper good storage, chemical storage, locker room, and any other storage areas
- Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
- Sweep and dry mop floors
- Maintain sanitation to Department of Health standards
- Follow proper rotation procedures according to DOH regulations - FIFO
- Inform Chef on Duty immediately of any DOH or OSHA/workplace safety violations
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
- Communicate problems and ideas to the Chef on Duty and/or Manager on Duty
Essential Functions
- Able to comprehend and follow written and verbal direction
- Able to speak and understand English
- Able to understand basic math
- The ability to lift at least 30 pounds on a regular basis
- Able to work independently or as part of a team
- The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
- Adaptable in fast-paced and challenging work environment
- Organized approach to projects
- Able to take and give direction
- Able to approach their work with a sense of ownership and work with a sense of urgency
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
- Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook
- Strict adherence to posted schedule and clock in/out at times
- Communicate information effectively and efficiently
- Maintain general knowledge of the restaurant, location, transportation, management team, etc.
- Participate in community events and ensure corporate social responsibility goals of Company are met
- Attend mandatory meetings
- Adhere to all HR policies and guidelines
- Perform all other related and compatible duties as assigned by the Management Team
Requirements
- Detail oriented
- 2+ year of experience as Line Cook or similar caliber
- Understanding of hygiene and food safety rules
- Multi-tasking abilities
- Ability to remain calm and professional in a fast-paced work environment
The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regul
