Line Cook

The Line Cook is responsible for preparing all grill-related food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff.

Essential Function:

• Prepares all grill-related food products according to the prescribed methods, including cleaning and cutting ingredients and cooking items on the grill (steaks, burgers, poultry, etc.).
• Ensures all grill station materials and supplies are available, including utensils, seasonings, and ingredients.
• Sets up the grill station according to established guidelines to ensure efficient service and a high-quality guest experience.
• Follows established recipes and plating guidelines for all grilled items, ensuring consistency in presentation and taste.
• Operates the grill independently, managing temperatures and cooking times for various meats and vegetables to meet quality standards.
• Prepares grilled food items by cutting, seasoning, and cooking ingredients according to the sales forecast and expected business levels.
• Adheres to all HACCP documentation and procedures during grill station shifts, ensuring food safety.
• Orders grill-specific food and non-food items as needed for daily operations and future services.
• Maintains safety standards while using knives, grills, and other food preparation equipment, ensuring a safe working environment.
• Restocks and/or breaks down the grill station at the end of the shift, ensuring readiness for the next day.
• Stocks and cleans the grill station and related equipment, such as flat tops, charbroilers, and storage drawers, as directed by supervisors.
• Ensures cleanliness and organization of the grill station throughout the shift and at closing.
• Maintains a clean appearance and workspace, assisting in the overall kitchen cleanliness, including sanitizing the grill and associated tools at the end of the shift.
• Stays updated on company products and standard operating procedures related to grilling techniques and ingredients.
• Communicates with management or supervisors regarding low inventory levels and makes suggestions for new supplies or improvements.
• Performs other duties and tasks as assigned by chefs, management, or supervisors, and ensures efficient movement throughout the shift.
• Follows all safety and sanitation practices, specifically related to grilling equipment, and reports any accidents or hazards to management.
• Adheres to all company policies and procedures outlined in the Staff Member Handbook.

Departmental Responsibilities

• Arrives punctually for scheduled shifts, adhering to company attendance policy
• Demonstrates proper care and respect for company property
• Maintains all food and beverage passing areas free and clear of debris
• Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols
• Adheres to cleaning checklists and fulfills duties as assigned diligently
• Consistently maintaining compliance of restaurant safety policies and procedures
• Promptly notifying managers of any customer complaints, comments, or issues
• Remains actively engaged and present in the restaurant operations during service hours
• Possesses comprehensive knowledge of the beverage menu
• Communicates issues or suggestions to the management team for resolution and improvement
• Adapts professionally and contributes to teamwork to enhance customer experience
• Clears tables and removes dishes promptly after customer departure or as needed
• Assists with taking used dishes to the designated cleaning area in the kitchen
• Maintains focus and remains on-task throughout the shift
• Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively
• Knowledge of food safety and sanitation practices preferred

Qualifications:

• Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience
• Culinary degree or equivalent preferred but not required
• Good written and verbal communication skills
• Ability to interact professionally with other departments and outside contacts
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
• Good judgment and decision-making abilities