Line Cook

Accountability

Reporting to the GM and Head Chef, the Line Cook assists in preparation and execution of all kitchen operations, following company recipe specifications and timing standards, while adhering to all federal, state and local safe food handling regulations.  

Key Business Areas

A “Key Business Area” is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions:

1. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
2. Keeps cooking stations stocked, especially before and during prime operation hours
3. Trains new kitchen employees to restaurant and kitchen standards
4. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduct...