Line Cook Hardwood On The Rocks 646 Pittsburgh Road, Butler, PA 16002

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