Line Cook

Reports To: General Manager and Kitchen Manager

Position Summary: Comply with company policies on proper food service handling and an ability to work multiple stations as described (fry station, grill, bun setup, and wrap station).

Responsibilities:

Comply with all recipes, portion sizes, quality standards, department rules, policies, and procedures

Assemble all menu items as per standard operating procedures and follow all recipes within each station of the kitchen line

Maintain a sanitary workstation

Ensure that sanitation standards are maintained as regulated by Health Department

Report any damage to knives, hand tools, equipment, etc. used to portion, produces or used to maintain holding temperatures within the kitchen

Comply with standards of personal hygiene and cleanliness, and maintain a proper uniform at all times

Assist both Management and peers with duties as needed or requested based on operational needs of the shift and or restaurant

Exhibit a high level of professionalism, honesty, and integrity while maintaining our company culture
Must be able to stand for long periods of time
Must be able to lift 50 lbs
Must be able to work schedule shifts assigned each week Must be able to work weekends and holidays

Demonstrate awareness of costs relative to this position

Posted by CHA