RESTAURANT/LINE COOK

Perform a variety of duties relating to restaurant-style service, including hot and cold food preparation, maintaining sanitation and recipe standards. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion and safety

Responsibilities

- Conduct pre-preparation of cooking station prior to scheduled service 
- Prepare assigned menu items using recipes and instructions to meet production, delivery, service schedules and brand standards 
- Anticipate orders during peak service to ensure timely preparation and service while minimizing shrink 
- Ensure food is stored and cooked to correct temperature by maintaining proper temperatures of ovens, broilers, grills, fryers, roasters and other kitchen equipment 
- Comply with federal, state, local and company food safety guidelines, food handling guidelines and rules governing sanitation and the cleanliness/maintenance of kitchen 
- Maintain an orderly workstation and clean kitchen after preparing and serving food 
- Safely operate and maintain kitchen equipment and knives; report needed equipment maintenance to supervisor 
- Follow hazard analysis and critical control points (HACCP) guidelines to ensure quality and safety of food supply 
- Maintain good working relationships with coworkers, managers and guests 
- Coordinate with and assist fellow associates to meet guests' needs and support the operation of the restaurant 
- Attend scheduled associate meetings and offer suggestions for improvement 
- Must be able to perform the essential job functions of this position with or without reasonable accommodation 
 

Qualifications

Minimum 
- 6 months related restaurant cook experience or training 
- Ability to complete duties in a fast-paced kitchen while performing multiple tasks simultaneously 
- Strong interpersonal skills with the ability to foster cooperation and work in a collaborative team environment 
- Ability to communicate professionally with team and guests 
- Ability to work in a standing position for an entire shift 
- Ability to reach, bend, stoop and lift objects up to 40 pounds 
- Ability to communicate effectively with managers and kitchen staff