Line Cook

Heart of House is a key position in our organization. They are critical to creating a dining experience worth celebrating which in turn creates guest loyalty by consistently and accurately preparing food using recipes and menu items created by the Head Chef. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. The Heart of House’s primary duties include preparing and cooking food in a specific station, cleaning up prep areas, and making sure the kitchen is stocked.

Essential duties and responsibilities include but are not limited to the following:

● Prepare various food items in accordance with the menu and recipes, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as an oven, fryer and grill. 

● Provide proper plate presentation and portion control 

● Maintain and record proper temperature controls, food storage and food rotation 

● Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards 

● Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch-free service period 

● Ensure food products are portioned before cooking by following standard portion sizes and recipe that have been specified 

● Ensure work station area; including all equipment such as shelves, tables, refrigerators, fryers, ovens, and flat top range; are kept cleaned and sanitized in accordance with safety and sanitation policies and processes of the company 

● Keep food servers informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude 

● Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures 

● Help out in food prep tasks during off-peak periods when needed 

● Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen 

● Participate in and make suggestions for improvement at employee meetings 

● Carry out other duties assigned by the manager on duty and/or the kitchen manager

● Ability to work in a fast paced team environment 

● Knowledgeable of proper sanitation, food safety, and security procedures 

● Ability to follow written and oral instructions in English. 

● Knowledge of service standards and systems 

● Satisfactory criminal background

● Prefer 3-5 years prior heart of house experience in a full service restaurant 

● Serve Safe certification preferred 

● Be able to work in a standing position for long periods of time. 

● Be able to safely lift and easily maneuver products, frequently weighing up to 20-25 lbs. 

● Satisfactory criminal background

Physical Demands: 

● The physical demands for this position are to stand, walk, bend, lift at least 20-25 pounds, and move on an ongoing basis during working hours within a fast paced environment.

Heart of House is a key position in our organization. They are critical to creating a dining experience worth celebrating which in turn creates guest loyalty by consistently and accurately preparing food using recipes and menu items created by the Head Chef. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. The Heart of House’s primary duties include preparing and cooking food in a specific station, cleaning up prep areas, and making sure the kitchen is stocked.

Essential duties and responsibilities include but are not limited to the following:

● Prepare various food items in accordance with the menu and recipes, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as an oven, fryer and grill. 

● Provide proper plate presentation and portion control 

● Maintain and record proper temperature controls, food storage and food rotation 

● Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards 

● Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch-free service period 

● Ensure food products are portioned before cooking by following standard portion sizes and recipe that have been specified 

● Ensure work station area; including all equipment such as shelves, tables, refrigerators, fryers, ovens, and flat top range; are kept cleaned and sanitized in accordance with safety and sanitation policies and processes of the company 

● Keep food servers informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude 

● Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures 

● Help out in food prep tasks during off-peak periods when needed 

● Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen 

● Participate in and make suggestions for improvement at employee meetings 

● Carry out other duties assigned by the manager on duty and/or the kitchen manager

● Ability to work in a fast paced team environment 

● Knowledgeable of proper sanitation, food safety, and security procedures 

● Ability to follow written and oral instructions in English. 

● Knowledge of service standards and systems 

● Satisfactory criminal background

● Prefer 3-5 years prior heart of house experience in a full service restaurant 

● Serve Safe certification preferred 

● Be able to work in a standing position for long periods of time. 

● Be able to safely lift and easily maneuver products, frequently weighing up to 20-25 lbs. 

● Satisfactory criminal background

Physical Demands: 

● The physical demands for this position are to stand, walk, bend, lift at least 20-25 pounds, and move on an ongoing basis during working hours within a fast paced environment.