Job
Description: Line Cook

Must be friendly, outgoing, and possess good communication
skills. Is organized and able to think and act quickly and effectively. Retains
self-composure. Must possess a sense of urgency and timing. Must set high
standards, be quality conscious, and have an eye for detail. Must take pride in
personal appearance and have a sense of dedication to his/her job. Must display
integrity and honesty in all aspects of his/her employment. Responsible for the
daily preparation of food items in various areas of the kitchen. Follows
recipes, portion controls, and presentation specifications set by restaurant.

Restocks all items as needed throughout the shift. Cleans
and maintains stations using good safety, sanitation, and organizational
skills. Understands how to properly use and maintain all equipment in station.
Assist with the cleaning, sanitation, and organization of the kitchen, walk-in
coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read,
  write, and understand the primary language of the work location.
• Can perform simple mathematical
  calculations as they relate to recipe execution.
• Able to stand and exert mobility
  for periods up to 6 hours in length.
• Must have the ability to lift pots,
  pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge
  of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use
  small tools adeptly.
• Must be able to follow
  instructions.
• Must have the ability to work
  calmly and effectively under pressure.
• Must be able to communicate clearly
  and effectively with supervisors, and all other employees.
• Previous prep or line cook
  experience preferred.
• Prepares, according to our
  standards and recipes, all products in the station that are assigned.
• Assists other line cooks when
  necessary.
• Communicates clearly and
  efficiently with other kitchen receives information and feedback from them on
  their needs, and takes action based on observation and information received.
• Observes quality of food in his/her
  station, taking all necessary actions to ensure our standards.
• Works as a team with all of our
  personnel.
• Takes responsibility for efficient
  food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as
  assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook
times, Plate presentation, Proper portions/weights, Station procedures,
Equipment operations, Menu items, knife handling skills, local and State health
codes, Kitchen sanitation.

 

DISCLAIMER: This
is not necessarily an exhaustive list of all responsibilities, duties, skills,
efforts, requirements or working conditions associated with the job. While this
is intended to be an accurate reflection of the current job, management
reserves the right to revise the job or to require that other or different
tasks be performed as assigned.

BIG DADDY RESTAURANT GROUP LLC - ENTERPRISE is an EEO Employer - M/F/Disability/Protected Veteran Status