13 Aug
Line Cook
North Carolina, Charlotte

POSITION SUMMARY

The Line Cook is responsible for the preparation of “quick” but important food items, to include menu items that do not require previous preparation. The line cook also supports the Executive Chef and other Chefs and kitchen workers as required.

GENERAL QUALIFICATIONS

Knowledge Requirements
Minimum Education/Certification:
High School graduate or equivalent. Related experience in food and beverage operations.
Required Knowledge:
Knowledge of food preparation techniques for a variety of different dishes that can be prepared on the line. Must have complete knowledge of health and safety standards. Knowledge of seasonings and their use is essential.
Preferred Knowledge:
Knowledge of restaurant and dining room operations.

Experience Requirements
Required Experience:
One to three years experience as a line cook, or related experience in the food services industry in a comparable environment.
Preferred Experience:
Experience in the fast food industry preparing foods and working under time constraints.

Skills Requirements
Required Skills:
The ability to cook food to order in a timely manner. Must have the ability to use food preparation techniques. Must be able to think quickly and know how to prepare requested items with little advance warning.
Preferred Skills:
Flexibility and the willingness to try new recipes and take advantage of ideas for improving food techniques.

Physical Demands/Work Environment Requirements

Vision, hearing, speech, movements requiring the use of wrists, hands and/or fingers. May be required to exert up to twenty-five pounds of force occasionally or lift heavy objects. Must have the ability to work the hours and days required to complete the essential functions of the position, as scheduled. Must be able to walk and stand for a minimum of six hours. Will be required to handle hot and cold food or liquid. Should have the sense to utilize caution in working with the oven, grill or stove.

Mental Demands

Learning, thinking, concentration and the ability to work under pressure, particularly during busy times or for special events. Must be flexible to work in an ever-changing environment. Must be able to pay close attention to detail and be able to work as a member of a team to ensure excellent customer service for all club members and guests. Must have the ability to interact effectively with co-workers and take orders and change direction quickly.

ESSENTIAL FUNCTIONS and BASIC DUTIES

Maintains cleanliness of food preparation areas and equipment in compliance with Health & Safety, OSHA, and EPA laws.

Prepare food to customer expectations and industry standards. Must be able to prepare several dishes at the same time and assure that all dishes are prepared correctly.

Maintains kitchen equipment in acceptable working order.

Understands and upholds the Griffin Brother Companies mission statement. Must have knowledge of and comply with the “Employee Policy Handbook and Company Procedures”.

ADDITIONAL RESPONSIBILITIES

Adheres specifically to all corporate policies and procedures and applicable laws. Maintains highest level of grooming, hygiene, and acceptable uniform appearance (including name tag worn at all times on Company premises).

Stays abreast of the Company’s products and services.

Performs other related duties to meet the ongoing needs of the organization.

Must have an excellent work ethic, as well as time management and organizational skills to perform multiple tasks at the same time.


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