Line Cook

Job title: Line Cook

Reports to: Executive Chef and Sous Chef's

Job Purpose: This position is responsible for preparing, stocking, and cooking all menu items relating to their assigned stations or overall kitchen needs. The line cook is responsible for following the Kitchen Manager, and Kitchen Supervisor's example for maintaining any and all areas of the kitchen, storage, and restaurant. Line Cooks must be consistent, productive, and practice safe policies as listed in the employee handbook. Additionally, they need to maintain impeccable personal hygiene, as well as a high standard of work ethic in the workplace. While being able to fulfill all Duties and Responsibilities.

Duties and Responsibilities:

• Follow standardized recipes and techniques for all food preparation and presentation to ensure consistently high quality in accordance with company standards.
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Responsible for station setup as it relates to preparation, sanitation, organization, and execution.
• Exercise portion control for all items served.
• Inform managers of maintenance issues to help ensure proper equipment/facility operations and maintenance
• Notify Kitchen Manager or Kitchen Supervisor in advance of likely food or menu shortages
• Maintain a positive guest experience
• Responsible for adhering to employee scheduling or communicating any issues or requests to the Kitchen Manager in a timeline manner.
• Follow systems within Bertuca Hospitality Group
• Accomplish work-related goals by accepting ownership of new and different requests or projects.
• Cook selected items for special occasions, parties, or catering events.
• Perform other related duties as directed by the Kitchen Manager or Kitchen Supervisor.

Qualifications:

• Must be a team player and demonstrate organizational skills.
• Be able to work in a standing position for long periods of time
• Ability to work in a fast paced and diverse environment with a focus on food quality and customer satisfaction.
• Must be able to cook menu items in accordance with company standards.

Working conditions:

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment. Shifts are typically day/evenings and weekends.

Physical requirements:

While performing the duties of this job, the employee is regularly required to communicate clearly or listen. The employee is occasionally required to stand, walk, sit, use hands, handle, or feel, reach with hands and arms, stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Job Type: Full-time

Pay: $15.00 - $17.00 per hour