Back of House - Line Cook

Job Summary: In our effort to create incredible meals, this position requires a person who possesses excellent cooking skills and maintains a well-organized station for preparing and presenting dishes of the highest quality. While working in a clean, orderly, and safe fashion, the Line Cook must work closely with all other kitchen staff to create an environment where professionalism, cooperation, and attention to detail are valued.

Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Safety Statement: All employees shall follow safe practices according to the Injury and Illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or Human Resources.

Essential Duties and Responsibilities

Food Preparation/Production:

• Prepare food according to recipe and restaurant specifications in a timely and efficient manner.
• Complete opening and closing checklists. Assist others in opening and closing the kitchen.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Follow manager’s direction to manage all aspects of the station.
• Set up station according to SOP’s, follow management prep lists to prepare station for service in a timely manner.
• Prep food products for shift: Use proper rotation, first in first out, and check for quality while preventing food waste.
• Perform correct cooking techniques in accordance with Gott’s guidelines.
• Communicate effectively with other line staff, managers and front of house to ensure proper timing for completing production of menu items. Speak up if details are missed or not understood.
• Always follow Gott’s procedures for preventing cross-contamination when preparing orders with allergy concerns.

Other:

• Bring any problems or shortages to the manager’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment at their station
• Always maintain an organized and clean work area. Observe good sanitation practices and safety procedures. Wear gloves as required.
• Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties.
• Step in to help other line cooks when they fall behind.
• Assist with shift changeover to ensure that guest orders are filled promptly.
• Attend required training classes.
• Attend all scheduled employee meetings and where appropriate, bring suggestions for improvement.
• Dish management.
• Check out with manager daily before leaving your shift.
• Other duties as assigned.

Supervisory Responsibilities: N/A.

Line Cook Preferred Qualifications

Physical Demands:

N (Not Applicable) - Activity is not applicable to this occupation.

O (Occasionally) - Occupation requires this activity up to 33% of the time (0-2.5 + hrs/day)

F (Frequently) - Occupation requires this activity from 33% - 66% of the time (2.5-5.5 + hrs/day)

C (Constantly) - Occupation requires this activity more than 66% of the time (5.5 + hrs/day)

Stand-C, Walk-C, Sit-O, Handling/Fingering-C, Reaching Outward-C, Reaching Above Shoulder-F Climb-O, Crawl-O, Squat or Kneel-O, Bend-F, Working at the Computer-F

Work Environment:

The work environment characteristics described above are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position will work near open flames and some oil splatter.