Job Description
Title: Line Cook
Reports to: Lead Line Cook / Sous Chef / Executive Chef
Summary of Position:
The Line Cook position is responsible for preparing food orders quickly and to company standards, while being able to maintain a clean, sanitized kitchen as well as properly stock and track inventory.
Line Cook Key Responsibilities
Minimum of 2+ years’ experience in a kitchen
Ability to interact professionally with other employees and management
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
Must be able to work in a fast paced, high-energy, and physically demanding environment
Must have mental and physical stamina and extreme passion and respect for the food industry.
Prepare food orders quickly and to company standards
Maintain cleanliness and sanitation in all areas of the kitchen
Must be neat in appearance and work style
Must be able to function in a face paced environment
Must be punctual
Must have a passion for cooking
Assist with dish duties as needed
Knowledge/ Skills / Abilities
Must have Texas Food Handler’s certification
Highschool diploma or equivalent required
Be physically able to work up to an eight (8) hour day while on your feet
Must be able to reach, bend, balance, and carry large objects repeatedly throughout your shift
Safely lift ten (10) to fifty (50) pounds
Have good communication skills
Pay & Benefits:
$10-14 per hour, depending on experience.
Job growth & career advancement.
Essential Functions:
The ability to follow proper payroll and uniform procedures.
The ability to run the day to day operation of assigned station in the kitchen.
The ability to assist in creating and preparing menus items and specials.
The ability to check and complete mise en place and pars and set-up the station.
The ability to communicate with the Lead Line Cook, Sous Chefs and the Exec Chef regarding menu items, problem situations or shortages.
The ability to utilize the computer system in retrieving orders.
The ability to follow standard recipes and plate presentations to maintain standards of quality in production and presentation.
The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed.
The ability to store items properly at the end of the shift.
The ability to ensure a clean, neat and organized work area.
The ability to handle and report any accident immediately, no matter how minor.
The ability to conduct oneself in a professional manner always to reflect the exacting standards of Agricole Hospitality and encourage staff to do the same.
The ability to respond properly in any emergency or safety situation.
The ability to perform other tasks or projects as assigned by management.
The ability to gather all tools needed for the shift and ensure the work area is set in a timely manner.
The ability to keep waste to a minimum.
Date, cover & label all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures, check pars for shift use, determine necessary preparation, line set up, note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, control food waste
Comply with Work Rules and Standards of Conduct as set forth in Employee handbook.
Work harmoniously and professionally with co-workers and supervisors.
Assist in kitchen prep work as required for the next shift.
Qualification Requirements:
Reading, writing and oral proficiency in the English language.
High school graduate and an apprenticeship, cooking school or culinary institute education.
Highly adaptable and flexible due to various work environments.
Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays