Lead Line Cook

Line CooksLine Cooks prepare food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud.Duties and ResponsibilitiesThe essential functions include, but are not limited to the following:Ready and willing to assist fellow team members in meeting guest needsCommunicates any potential problems with the Chef, Manager, and other line cooks as necessaryPerforms daily line checks (prep work and station duties) at the start, throughout, and end of each shift as requiredKeeps immediate supervisor promptly and fully informed of all food quality and guest service issues. Takes prompt corrective action as appropriateMay be assigned additional tasks in support of the businessWorking in a team environment with the ability to be an effective team playerPreparing, to order, all food items following standard recipes and procedures within specified time limitsPrepping assigned items associated with assigned station; ensuring freshness of ingredients; labeling prepped ingredients with name of item, date and time prepped, and initials or preparedGrilling, sautee, deep frying, baking, broiling, etc. raw and prepped foodsComplying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniquesMeasuring and assembling ingredients and cooking items according to recipes and menu specificationsMaintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshnessKeeping uniforms and aprons cleanStocking/restocking items on line according to specificationsWashing and cleaning raw food productsPeeling, dicing, shredding, and slicing food products using manual and automatic equipmentTaking pride in personal appearance; reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policyDisplaying integrity and honesty in all aspects of your employmentPerforming other duties as directedJob Knowledge, Skills and AbilitiesMinimum of 6 months related experienceExceptionally strong guest focus mentality, with the ability to provide an exceptional dining experience for each guestCulinary school or previous culinary management experienceMust be able to work in a fast-paced, multi-tasking, hands-on environment.Communicate clearly and concisely with team members, managers, and guestsAdd, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimalsUnderstand written recipes, procedures, prep lists, and other related work notesManage personal work flow under time pressure and resolve questions and problems with supervisorAbility to stand and/or walk throughout the entire shift and work in a restaurant environmentSubject to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noise and occasional wet floorsWill work around knives, power equipment and cooking equipmentAbility to lift up to 50 lbsHigh energy and stamina are requiredAbility to stay calm and work efficiently and with a professional demeanor under pressureAbility to prioritize job duties and manage time effectivelyStrong verbal communication skills requiredModerate reading and writing skills; ability to follow written and oral instructions, procedures and recipesPhysical Requirements and Work EnvironmentThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.