Line Cook

BOH Responsibilities Title:

BOH Reports to: BOH Supv > Kitchen Manager > General Manager

JOB DESCRIPTION/EXPECTATIONS

• You should be in uniform and clocked in and ready to work at time of scheduled shift.
• If you are not going to make it on time you must contact the supervisor working and let them know.
• If you need to call off, make sure it is at least two hours before your shift.

BEFORE you call off please try to contact people to cover your shift. Your supervisor will ask who you have contacted to try to cover you. If you get your shift covered it will not count against you as a call off. Whoever Schedulefly says is supposed to be working a shift is the one responsible, make sure any shift changes are changed in Schedulefly by a manager.

• If you forget to clock in or clock out please let your shift supervisor know, they will contact Trish or Cato to fix your time.
• Restroom and smoke breaks are permitted but must be approved by the supervisor. Disappearing without telling anyone may result in a write up. If business determines you may be asked to clock out for a break; it may not be for less than 20 minutes at a time.
• Cell phone use should be limited to your breaks. We have an open kitchen and guests can see in so no cell phone use is permitted.
• Shift food must be entered into the computer. Employees are not allowed to just make food for themselves. If you are unaware of MSBC shift food policy please ask a supervisor or manager. No food is allowed to be eaten in the kitchen. This is a health code violation and unsanitary.
• While clocked in you should be staying busy. There is always something to do; whether it is stocking/cleaning your station, catch up dish or a weekly cleaning project. If there is nothing to do and the supervisor approves you may clock out for a break until needed in the kitchen. If you work a more than a 7 hour shift you may ask to take a 20 min break when business allows.
• Any station you are working, appetizers/dessert flatbreads take priority. Make sure these get made quickly before other entrees go out. Stay in constant communication between stations to make sure appetizers go out first and the entrees come out at the same time.
• All dishes should look the same every time. We have proper portions and procedures on how to make things. Guests expect consistency and so does MSBC.
• When it comes time to close everyone should be helping.

The quicker we get done as a team the quicker we can all clock out and go home. This does not mean it is okay to take shortcuts when closing stations. Follow the closing checklist closely to make sure you do not miss anything. No one is to leave until the supervisor checks them off and approves them to clock out. Under no circumstance should any employee be at the bar or drinking while still on the clock.

• Health Card
• Obtain a Harrison County Food Handlers card before or by 7 days after beginning employment.

Other:

▪ Request Off/Call Off Policy

• o Request Offs will be entered in Schedulefly at least 2 weeks in advance, when 2 weeks is not possible, please text Matt to ensure approval of your request off. o Call Offs will be made to the Supervisor on Duty for your scheduled shift
• at least 3 hours prior to the start of the shift, unless it is an emergency call off.

Your supervisor will ask who you have contacted to try to cover you. If you get your shift covered it will not count against you as a call off. Whoever Schedulefly says is supposed to be working a shift is the one responsible, so make sure any shift changes are traded in Schedulefly & approved by a manager. A call off form will be texted to you. You must submit the form by 48 hours after the initial call off & prior to your next scheduled shift. Failure to do so will result in removal from shifts until completed. _____________________________________ ____________________________________ _______________ Employee Name Employee Signature Date _____________________________________ ____________________________________ _______________

Manager Name Manager Signature Date Pay:

From $13.00 per hour

Benefits:

Employee discount Flexible schedule Paid training People with a criminal record are encouraged to apply

Work Location:

In person Line Cook 54 Clay Street, Morgantown, WV 26501 From $13 an hour

• Part-time, Full-time From $13 an hour

•

Part-time, Full-time BOH Responsibilities Title:

BOH Reports to: BOH Supv > Kitchen Manager > General Manager

JOB DESCRIPTION/EXPECTATIONS

• You should be in uniform and clocked in and ready to work at time of scheduled shift.
• If you are not going to make it on time you must contact the supervisor working and let them know.
• If you need to call off, make sure it is at least two hours before your shift.

BEFORE you call off please try to contact people to cover your shift. Your supervisor will ask who you have contacted to try to cover you. If you get your shift covered it will not count against you as a call off. Whoever Schedulefly says is supposed to be working a shift is the one responsible, make sure any shift changes are changed in Schedulefly by a manager.

• If you forget to clock in or clock out please let your shift supervisor know, they will contact Trish or Cato to fix your time.
• Restroom and smoke breaks are permitted but must be approved by the supervisor. Disappearing without telling anyone may result in a write up. If business determines you may be asked to clock out for a break; it may not be for less than 20 minutes at a time.
• Cell phone use should be limited to your breaks. We have an open kitchen and guests can see in so no cell phone use is permitted.
• Shift food must be entered into the computer. Employees are not allowed to just make food for themselves. If you are unaware of MSBC shift food policy please ask a supervisor or manager. No food is allowed to be eaten in the kitchen. This is a health code violation and unsanitary.
• While clocked in you should be staying busy. There is always something to do; whether it is stocking/cleaning your station, catch up dish or a weekly cleaning project. If there is nothing to do and the supervisor approves you may clock out for a break until needed in the kitchen. If you work a more than a 7 hour shift you may ask to take a 20 min break when business allows.
• Any station you are working, appetizers/dessert flatbreads take priority. Make sure these get made quickly before other entrees go out. Stay in constant communication between stations to make sure appetizers go out first and the entrees come out at the same time.
• All dishes should look the same every time. We have proper portions and procedures on how to make things. Guests expect consistency and so does MSBC.
• When it comes time to close everyone should be helping.

The quicker we get done as a team the quicker we can all clock out and go home. This does not mean it is okay to take shortcuts when closing stations. Follow the closing checklist closely to make sure you do not miss anything. No one is to leave until the supervisor checks them off and approves them to clock out. Under no circumstance should any employee be at the bar or drinking while still on the clock.

• Health Card
• Obtain a Harrison County Food Handlers card before or by 7 days after beginning employment.

Other:

▪ Request Off/Call Off Policy

• o Request Offs will be entered in Schedulefly at least 2 weeks in advance, when 2 weeks is not possible, please text Matt to ensure approval of your request off. o Call Offs will be made to the Supervisor on Duty for your scheduled shift
• at least 3 hours prior to the start of the shift, unless it is an emergency call off.

Your supervisor will ask who you have contacted to try to cover you. If you get your shift covered it will not count against you as a call off. Whoever Schedulefly says is supposed to be working a shift is the one responsible, so make sure any shift changes are traded in Schedulefly & approved by a manager. A call off form will be texted to you. You must submit the form by 48 hours after the initial call off & prior to your next scheduled shift. Failure to do so will result in removal from shifts until completed. _____________________________________ ____________________________________ _______________ Employee Name Employee Signature Date _____________________________________ ____________________________________ _______________

Manager Name Manager Signature Date Pay:

From $13.00 per hour

Benefits:

Employee discount Flexible schedule Paid training People with a criminal record are encouraged to apply

Work Location:

In person