Line Cook

Position: Line CookDivision: HospitalityStatus: Part TimePOSITION SUMMARY: The line cook will be required to execute high quality entrees and sides while maintaining a high level of presentation standards for each plate set by the Chef. He/she must adhere to the local health code requirements every shift. Will be required to prep station prior to shift, execute high volume shifts, then break down and clean stations. Must be able to work evenings from 4PM until 11PM. Closed Sunday and MondayREPORTS TO: General ManagerSUPERVISES: N/AESSENTIAL RESPONSIBILITIES:Prep their station for serviceBe able to work with others as a team in a high stress environmentBe able to communicate cooking times with the Sous Chef and Head ChefRegular and timely attendance are an expectation of the positionFollow the 5S foundations for deploying lean production tools and processesRequirementsEDUCATION AND/OR EXPERIENCE:Previous experience is requiredCOMPETENCIES:Detail orientedCommunication skillsPHYSICAL DEMANDS AND WORK ENVIRONMENT:Physical Activity: Talking, hearing, repetitive motion, stooping, crouching, standing, walking, able to lift up to 50 pounds, and climbing stairs.CORE VALUES:Service - Striving to provide the best experience for our customers and suppliers by making intentional actions and decisions to benefit others.Organization - Possessing a fanatical commitment to operating clean, consistent, and efficient facilities.Growth - Dedication towards continual improvement within our journey to become a better company.Pride - To be proud of, and believe in, our company and the products and services we provide.Salary Description