Longleaf Line Cook
POSITION TITLE: Line Cook (Full Time and Part Time)
DEPARTMENT: Longleaf Restaurant
REPORTS TO: Executive Chef
PRINCIPAL FUNCTION: The Line Cook assists with preparation of meals and is responsible for complying with sanitation regulations.
Set up and stock stations with all necessary supplies
Prepare food for service
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive and sous chef’s instructions
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Serve Safe certified
Proven work experience as a line cook 1-2 years
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing tasks
Familiar with industry’s best practices
Required to walk often and stand for long periods of time.
Required to use hands to hold, carry, handle or feel.
Required to reach with hands and arms.
Required to talk and hear.
Occasionally required to bend, lift or climb.
Often required to lift moderate weights (25-50 pounds).
Occasionally required to lift heavy weights (50 pounds or greater).
Finger dexterity required.
Hand coordination required.
Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus.
Late nights, weekends, holidays required.
The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this position.
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