Line Cook Level One

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. If they cannot report to a shift and have exhausted all options for coverage, they must contact their supervisor to problem solve no less than 8 hours prior to their scheduled in time.

Benefits:

• Employee discounts
• Free food & snacks
• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Line Cooks work to prepare food, help kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. This position also arranges, prepares and break downs their station while maintaining the uppermost hygienic standards.

 
Duties and Responsibilities 

• Arrive to work every day with a positive attitude, a willingness to learn, & prepared for the shift.
• Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck (G&L).
• Execute Culinary offerings with a high level of precision and care.
• Provide inspiration and creative influence to the Culinary Team in keeping with G&L Core Values.
• Assist Culinary management in all special projects, kitchen operations and menu development.
• Maintain patron satisfaction by executing, evaluating, and auditing food, beverage, and service offerings.
• Maintain Company policies and standard operating procedures (SOP).
• Maintain effective communication with culinary management team, FOH management team, and all staff.   
• Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company.
• Assist in oversight of kitchen staff programming (service and hospitality standards) to ensure all duties are met and exceeded.
• Assist in maintenance of facility and provide opportunities for improvement.   
• Work proactively with Event staff to execute all events to Gin & Luck standards.
• Communicate with Culinary Management nightly in “Post Op” about any opportunities to improve function and product of Kitchen
• Assist in training of new team members.
• Provide leadership to kitchen team in Executive Chef and Sous Chef’s absence.
• Maintain a reasonable schedule with flexible availability. 
• Maintain complete knowledge of products and specifications. This includes ingredients, descriptions, sourcing, brands, allergens, etc.
• Use heightened awareness on any allergy table, and work to code according to our allergy standards.
• Check in with any staff working in your respective space upon arrival. See if you can help before beginning your assigned duties. 
• Comply with sanitation standards and procedures according to health and legal regulations. 
• Maintain a reasonable schedule with flexible availability, including early mornings or late nights, holidays, and time for all staff meetings and tastings.  
• Focus on always continuing your education and into all facets of our operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs. 
• The employee is responsible for getting a shift covered if they cannot report to a scheduled shift (apart from sick reasons). If they cannot report to a shift and have exhausted all options for coverage, they must contact their supervisor to problem solve no less than 8 hours prior to their scheduled in time.
• Act in a professional manner and represent Death & Co / Gin & Luck graciously whether you are in house, traveling, or at another local establishment.
• Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures.

Demonstrate the Core Values of Gin & Luck:

• Curiosity: We learn and improve through active observation and creative problem solving. 
• A.B.K.: We anticipate, prepare and execute with intention 
• Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end 
• Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us 
• Connection: We build relationships through intuition, empathy, and transparency 

 
Reporting Structure

• Line Cooks report to the Chef de Cuisine and Sous Chefs
• Line Cooks work in tandem with the Sous Chefs, other Line Cooks and the rest of the back of house staff

Compensation and Benefits

• $xx/hr plus a point percentage of the full house tip pool, based on hours worked per shift.
• Pre-tax transit benefits (in applicable locations)
• One fair wage
  • High hourly for tipped employees
  • Tipped out BOH (where applicable)
• Gin & Luck Medical Benefits
  • Health, Dental, Vision
  • Free Life Insurance
  • Optional 401k
  • PT employment benefits
• Cultural Alignment among staff
  • Fun
  • Growth Oriented
  • Personal Ownership
  • Career driven
  • Team Minded
  • Inspired 
  • Proud
  • People First Company
• Educational Opportunities

 
Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.