Position Summary
The Line Cook 1 is responsible for preparing and maintaining food products at the highest standards while ensuring a professional and sanitary kitchen environment. This role requires leadership and the ability to work independently, particularly when the Chef on duty is not available. The Cook 1 will contribute to menu development, manage various kitchen stations, and uphold the consistency and quality of all food items.
Responsibilities
- Take on a leadership role and oversee kitchen operations in the absence of the Chef on duty.
- Maintain a positive attitude and strong work ethic, especially during busy or stressful periods.
- Assist in creating and preparing menu items using fresh, seasonal ingredients in a scratch kitchen.
- Serve as a role model by motivating and coaching kitchen staff as needed.
- Work independently across all areas of the kitchen with minimal supervision.
- Stay informed about current food trends and contribute to the creation of daily specials.
- Ensure high standards and consistent quality of food products daily.
- Assist with receiving and properly storing products upon delivery.
- Demonstrate proficiency in all kitchen stations, including grill, sauté, and garde manger.
- Communicate effectively to request assistance and ensure smooth operations.
- Operate all kitchen equipment safely and efficiently.
- Prepare food items according to company specifications, standards, and recipes in a timely manner.
- Maintain proper sanitation and cleanliness standards in all food areas.
- Monitor food quality and ensure correct quantities are prepared.
- Support line staff as needed and perform line checks before shifts for smooth service.
- Notify chefs of any product overstock to utilize and avoid waste.
- Handle pressure well and perform all duties assigned by the Chef on duty.
- Be proactive and assist wherever needed in the kitchen.
Qualifications
- High School Diploma or GED preferred.
- Expected culinary knowledge and experience.
- Ability to operate and maintain kitchen equipment effectively.
- Capability to multi-task and manage various kitchen responsibilities.
- Knowledge of HACCP, proper food handling techniques, and safety and sanitation requirements.
Physical Requirements
- Communicate clearly and effectively in the primary language, with proper grammar and a pleasant demeanor.
- Understand, address, and creatively solve requests in a timely manner.
- Maintain a friendly and patient attitude, even after long hours.
- Handle multiple requests with accuracy and composure.
- Adhere to company policies and use good judgment at all times.
- Flexibility to work long hours, including weekends, nights, and holidays as needed.
- Ability to stand and walk for extended periods.
- Lift, carry, and push up to 50 pounds, and push carts weighing from 30 to 250 pounds.