Restaurant Line Cook

To ensure that each guest receives an unforgettable meal. Cooks menu items according to company recipes, ensures that all items are made to company specifications, using diverse methods of preparation.

Essential Functions:

• - Cooks a variety food, with diverse methods of preparation and adheres to specific product specifications and handling procedures and plate presentation.
• - Adheres to all company safety and sanitation policies and procedures.
• - Ensures proper execution of recipe procedures while maintaining a high quality and consistentproduct.
• - Maintains cleanliness throughout the kitchen.
• - Keeps food orders continuously flowing out of the kitchen.
• - Communicates ticket times and potential problems with the QA, manager and servers as necessary.
• - Helps to complete assigned pre-work to stock and set up stations as necessary.
• - Breaks down, and cleans station or work area at end of shift including performing all daily “Sparkle” duties.
• - Helps to ensure proper rotation of all products and that product meets par.
• - Cleans and sanitizes throughout the shift.
• - Performs all duties and responsibilities in a timely and effective manner in accordance withestablished company policies to achieve the overall objectives of this position.
• - Maintains a favorable working relationship with all other team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity and efficiency/effectiveness.
• - Displays a favorable image of Chilis Grill and Bar at all times.
• - Performs calmly and effectively under pressure.
• - Safely transports items to and from the kitchen on a slick surface.

Nonessential Functions:

• - Performs other duties and responsibilities as required or requested.
• - Assists other team members when needed.
• - Assists other kitchen team members with cleaning responsibilities.

Accountabilities:

Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities. Must be able to perform duties to ensure guest satisfaction. Must produce menu items to recipe standards, to ensure guest satisfaction, while controlling food costs. Must adhere to all company food handling, safety and sanitation procedures at all times. Must be responsible for the material in the Team Member Handbook and Policies and Procedures Manual.

Qualification Standards:

• - Lifts and carries up to 70lbs, up to 20 times per shift; places these items on high shelves and in walk-in freezer.
• - Frequent bending and stooping.
• - Stands 100% of shift.
• - Works frequently in damp, hot work environment.
• - May work with an open flame.
• - Uses sharp knives and utensils.
• - May use slicers or other kitchen machinery.
• - Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs of weight.
• - Able to read/recognize ticket orders.
• - Able to communicate with manager and team members to ensure guest satisfaction.
• - Work a variable and flexible schedule which may include nights, weekends and holidays.

Submit your information in the form to be contacted by a recruiter.