Line Chef / Line Cook

Summary:

The Line Chef?s role is to provide a "Guest First" service at all times, making the Guest the heart and passion of all they do. This includes friendly and timely interaction with Guests and Team Members, ensuring correct recipe and cooking procedures for all dishes, maintaining ticket time for appropriate day part, and following up to ensure each Guest receive their correct food order.

Essential Duties and Responsibilities:

• Prepare menu items according to company recipes, FATT (Flavor, appearance, Temperature, and Texture) criteria, cooking procedures, food safety and sanitation procedures, and plate presentation ensuring proper execution of dishes resulting in a high quality and consistent

• Ready and willing to assist fellow Team Members in meeting Guest needs

• Clearly understands correct procedures in serving Guests with allergens

• Communicates ticket times and potential problems with the Expeditor, Manager, and other Line chefs as necessary

• Performs Stations Readiness Assessments (prep work and station duties) at the start, throughout, and end of each shift as required

• Keeps immediate supervisor promptly and fully informed of all food quality and Guest service issues. Takes prompt corrective action as appropriate

• May be assigned additional tasks in support of the business

Qualifications/Skills:

• Minimum of 6 months related experience

• Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest

• Culinary school or previous culinary management experience a plus.

• Must be able to work in a fast-paced, multi-tasking, hands-on environment.

• Communicate clearly and concisely with Team Members, Managers, and Guests

• Add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals

• Understand written recipes, procedures, prep lists, and other related work notes

• Manage personal work flow under time pressure and resolve questions and problems with supervisor

• Ability to stand and/or walk throughout the entire shift and work in a restaurant environment

• Subject to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noise and occasional wet floors

• Will work around knives, power equipment and cooking equipment

• Ability to lift up to 50 lbs.