TBDT LINE COOK:

JOB TITLE: Lead line Cook

REPORTS TO: Culinary Manager

PRIMARY OBJECTIVE: The primary objective of the lead line cook is to lead by example, prepare expertly crafted menu items every time, work clean and most importantly, have fun!

KEY RESPONSIBILITIES:

Communicates with fellow line cooks to ensure all items to complete the ticket come out together in a timely fashion

Follows recipes & guidelines to create food that is consistent

Uses a variety of cooking utensils and equipment to prepare and prep a variety of food items

Follows safety & sanitation guidelines to reduce safety risks and cross contamination

Be on time and ready to work

REQUIRED QUALIFICATIONS/CERTIFICATIONS:

Strong Communication Skills

Strong Organization Skills

Strong Time Management Skills

Good Listening Skills

Good Knife/Cooking Skills

Positive Attitude

Ability to Remain Calm, Friendly, & Enthusiastic Under Pressure

MINIMUM REQUIREMENTS:

Must have reliable means of transportation

Must be able to read and identify order items on a chit ticket

Must have previous kitchen experience in a high volume restaurant

Must have the ability to stand on feet for up to 8 hours per shift

Ability to lift heavy objects