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Line Cook at Beau Jo's Management Company

Evergreen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Jun, 26

Salary

23.0

Posted On

15 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Control, Speed, Sanitation, Safety Compliance, Stocking, Organization, Prep Tasks, Equipment Operation, Communication, Time Management

Industry

Restaurants

Description

Position Title: LINE COOK PURPOSE: Prepare food to order specifications and according to spec, quality and speed levels. Maintain cleanliness, sanitation, and safety standards. Essential DUTIES: 5. Prepare food items according to our standards of quality, consistency and timelines. 6. Ensure compliance with all health code requirements and company standards. 7. Maintain adequate stocking, cleanliness, and organization of work area throughout the day. 8. Complete prep tasks as needed according to recipe, procedure, quality and speed standards. 9. Operate equipment safely as determined by company safety standards and OSHA regulations. 10. Contribute to a positive guest experience by doing everything to exceed their expectations. OTHER DUTIES: 5. Respond to additional guest requests by preparing orders to their specifications. 6. Maintain food storage, receiving, stocking & rotating per company standards. 7. Work closely and communicate with HOH & FOH staff, in a high pace environment, while doing a variety of "time restraint" tasks. 8. Other functions as assigned by management. Essential Physical Requirements: 100 % Stand or walk. 75% Work at Approx. 36" table/stove and reach in approx. 36”. 75% Perform duties at a continuous high pace, while maintaining quality and speed standards. 50% View and read orders from a printed ticket. 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs. Essential TRAINING REQUIREMENTS: Successful completion of hourly position validations, including reading training materials. Qualifications: Must be 16 years old to be hired, 18 years old to operate mandated equipment and meet any other state qualifications.

Responsibilities

The primary duty is preparing food according to specified quality, consistency, and speed standards while maintaining cleanliness and sanitation throughout the work area. This includes completing necessary prep tasks and ensuring compliance with all health codes and company safety regulations.