Maintains good cleaning habits in area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment. Stock food products/equipment needed for station, clean, set/prepare service area 15 minutes prior to service to ensure the station is totally equipped for service.
Numbers & Facts
Location
Evansville, IN
Description
Line Cook
Reports to: General Manager/ KM
Required Training/Experience/Education
High School diploma or equivalent helpful, but not required.
At least two years experience in a similar capacity
Knowledge of basic restaurant hospitality and fully engaged, service minded attitude
Minimum Qualifications
Able to stand for 10 hours.
Able to lift at least 50 pounds
Reasonable ability of hearing for safety and accurate communication
Reasonable command of the English language
Good physical condition
Must be alert to the Team member and Guest's needs
Bar Louie Expectations
Respectful
Results Driven
Smart
Trustworthy
Innovative
Team Oriented
Chooses the right Attitude: Be Bold – Be YOU – Be the Best
Guest 1st Mentality
Create Relationships
Treat it Like You own it
Be there – Be present
Work Hard – Have Fun – Make Money
Responsibilities and Duties
Believes in and follows all Employee Handbook standards and expectations.
Punch in, sign in and report to the General Manager/Manager on time
Check with Kitchen Manager/ Manager for all specials. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area.
Stock food products/equipment needed for station, clean, set/prepare service area 15 minutes prior to service to ensure the station is totally equipped for service
Avoid leaving the station during peak periods.
Follow sanitation and safety procedures.
Take breaks only at non-busy periods and in compliance with the Bar Louie Standards.
100% responsibility for the quality of product served as recipes and spec sheets.
Maintains good cleaning habits in area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment.
Attend all scheduled employee meetings and offer suggestion for improvement.
Maintains positive communication with fellow Team Members.
Make certain all products needed to assure a smooth service period well stocked.
Rotate all perishable products properly.
When closing, close properly following the checklist for your station. Assist others in closing the kitchen.
Keep a clean and professional appearance at all times.
Check with supervisor of duty regarding condition of station at end of shift.
Passes all general and departmental tests with 90% grade or greater.
Perform other related duties as assigned by KM/Manager/Key Employee.