SUMMARY Responsible for providing culinary delights to our guests. The successful candidate will be able to provide guest satisfaction in our restaurant by providing high quality food in a timely, efficient, sanitary, and very consistent manner.

DUTIES & RESPONSIBILITIES

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Responsibilities listed below are representative of the knowledge, skills and/or ability needed to effectively execute this job. Prepares food items exactly according to the recipe every time; using measuring devices and scales to control food costs. Follows recipes, portion controls, presentation specifications as set by the restaurant. Keeps updated on any recipe changes, ensuring proper recipe procedures to maintain a high quality and consistent product. Cleans and maintains workstation while practicing exceptional safety, sanitation, and organizational skills. Checks to see that all food items are covered, rotated, stored properly and that all food meets the standard of excellence. Has understanding and knowledge of how to properly use and maintain all equipment within the kitchen. Assume 100% responsibility for the quality of products served. Required to track and report any food waste, breakage, or transfers between departments. Ability to communicate with prep cooks, wait staff and other restaurant employees. Be aware of food allergies and able to prepare food for guests with food allergies or intolerances. Follows opening and closing duties as directed. Identify guest needs and respond proactively to all their concerns. Maintains a teamwork effort. Periodic deep cleaning projects. Other duties as assigned.

REQUIRED KNOWLEDGE, SKILLS & ABILITIES

Must be able to take direction and work within a team environment. Must have problem solving abilities, be self-motivated and organized. All line cooks must be able to work calmly and effectively under pressure. A commitment to quality customer service is a requirement. EDUCATION and/or

EXPERIENCE

High School diploma or GED equivalent is preferred. Six (6) months prior prep cooking or line cook experience is preferred. Must be 18 years or older.