Line Cook Hardwood On The Rocks 646 Pittsburgh Road, Butler, PA 16002
- View distance
- Any schedule considered
- Full-time
- Any experience welcomed
- Hires 18+
Job Description
***Currently offering $500 Sign-on bonus***
The Line Cook is expected to prepare and plate hot food to the exact standard and recipes established by management in a timely and consistent manner.
Responsibilities
- JOB FUNCTIONS:
- 1. Demonstrate knowledge of culinary practices and terminology
- 2. Consistently express understanding and commitment to the restaurant’s cuisine concept and the
- managements philosophy through culinary technique and esprit de corps.
- 3. Manage assigned station to ensure the consistent production of all assigned menu items to the
- exact standard established by management:
- • Station inventory/par levels
- • Station mis-en-place standard
- • Plating standards
- • Standard preparation and seasoning techniques
- 4. Communicate and expedite all food items from the back of the line.
- 5. Ensure all line food items being produced are of the highest level of quality; prepared in a timely, consistent manner and ensuring total guest satisfaction.
- 6. Participate in the proper storage and organization of all food, paper and chemical goods.
- 7. Demonstrate standard sanitation practices and cleaning schedules; adhere to local and state
- health code regulations.
- 8. Adhere to recipes, production and usage records.
- 9. Date all food containers and rotate per Culinary Standards, making sure
- that all perishables are kept at proper temperatures.
- 10. Check pars for shift use; determine necessary preparation, freezer pull and line set up. Notify
- Chef any out-of stock items or possible shortages.
- 11. Operate, maintain and properly clean deep fryer, broiler, range, grill, wood-fired oven, food
- processor, mixer, slicer on a shift basis.
- 12. Attend and participate in all required meetings.
- 13. Report unsafe working conditions, operational needs, and equipment or other aspects of the
- restaurant in need of repair to management.
- 14. Properly handle and report employee and guest accidents.
- 15. Respond properly to any restaurant emergency or safety situation.
- 16. Follow proper payroll and uniform procedures.
- 17. Ensure opening and closing duties are completed consistently.
- 18. Keep the Back-of-the-House areas neat, clean and organized at all times.
- 19. Practice a ‘clean as you go’ philosophy throughout shift.
- 20. Maintain regular attendance in compliance with the standard defined in the Employee Handbook
- and as required by the posted schedule, which will vary according to the needs of the restaurant.
- 21. Check schedule on a regular basis for arrival times and changes in them.
- 22. Maintain the high standards of respectful communication, presentation, body language and
- workplace conduct as outlined in the Service Agreement and Employee Handbook