Back of House Line Cook Prep Cook Cocinero Preparado New Food Hall Ikea Saluhall

BOH - Line Cook/Prep CookReports To: Manager On Duty, Culinary Manager, Corporate Operations/Culinary LeaderDirect Reports: NoneCompensation Package:Sick Leave (earned according to local/state/federal compliance mandates by location)Medical Insurance (Paid 50% by the company for full-time or FT equivalent EE's)Commuter BenefitsFree Shift MealMaternity/Paternity LeaveDiscounted meals at all corporate owned restaurantsKey Areas Of Performance:Culinary Excellence in Hospitality and Food ServiceKitchen Equipment and Tools KnowledgeRecipe Guidelines, Cooking, Food PrepInventory/Prep GuidelinesSpecial EventsMaintenance/Cleanliness of RestaurantSupervisory Requirements:This position does not have any direct reports and does not supervise anyonePhysical Demands:Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.Work Environment:The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.Position Summary:Responsible for overall performance of Culinary Operations in the Restaurant. The BOH Line Cook/Prep is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation. The BOH Line Cook/Prep Cook will collaborate with the Manager to ensure the complete satisfaction of guests at the restaurant as a result of the food being prepared and served. This position contributes to the planning, organization, and training necessary to achieve restaurant objectives in food production, guest satisfaction, increased sales, managed costs, employee retention, communication and awareness, food quality, and compliance.This position consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures.Requirements:Position QualificationsAt least 1 year experience cooking in a restaurant kitchenDemonstrated success in culinary excellence and food service hospitalityKnowledge of OSHA and EEOC regulations, restaurant/food safety proceduresPoint of Sale (POS) knowledge/skills preferredAbility to successfully perform all job duties of the Line Cook/Prep Cook roleFood Safety/Food Handler certification requiredStrong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.Ability to communicate effectively, both orally and in writing, in the English languagePossesses basic math skill (add, subtract, multiply, divide)Places a value on diversity, community, and shows respect for othersProven ability to problem solve and handle high stress situationsMust be prepared to multitask in accordance with the demands of the businessAbility to identify and anticipate opportunities and implement corrective action stepsAbility to work weekends, holidays, and evenings