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