Line Cook III at Won't Stop Operations

Indianapolis, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Oct, 26

Salary

18.0

Posted On

08 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Execution, Kitchen Leadership, Recipe Adherence, Food Safety, Sanitation Standards, Mentoring, Station Management, Inventory Management, Multitasking, Time Organization, Plating Standards, High-Volume Cooking

Industry

Restaurants

Description

Description Line Cook III Reports To: KM JOB SUMMARY: The Won’t Stop Hospitality Inc. Line Cook III is an advanced culinary role responsible for consistently executing dishes with precision, speed, and leadership on the line. Line Cook III team members are expected to set the standard for culinary excellence, uphold company recipes and procedures, and support kitchen leadership in training and mentoring less experienced cooks. This role is essential in maintaining the radically different and radically better expectations of our loyal customer base while ensuring the safety, sanitation, and sacredness of the kitchen. ESSENTIAL FUNCTIONS & RESPONSIBILITIES: Prepare and maintain station with all products, tools, and supplies necessary for service. Lead by example in speed, accuracy, and consistency of dish execution. Proactively replenish and organize service line throughout shifts. Accurately follow recipes, portioning, and plating standards with zero compromise on quality. Provide guidance and support to Line Cook I and II team members, including informal training and mentoring. Communicate effectively with the Kitchen Manager, Store Leaders, and service staff regarding ticket times and special requests. Maintain strict compliance with nutrition, sanitation, and safety guidelines at all times. Properly store, rotate, and label food according to local, state, federal, and company policies. Physically inspect and verify quality of all food items leaving the line, removing any dishes that do not meet company standards. Demonstrate a “clean as you go” mentality and ensure closing duties are completed thoroughly. Assist with inventory and prep list completion as assigned. Uphold the Won’t Stop Hospitality Inc. employee handbook. Other duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES 3+ years of progressive culinary experience, with at least 1 year in a high-volumn, full-service environment Working knowledge and/or exposure to kitchen and culinary standards, procedures, and functions preferred Proven ability to work multiple stations with precision Ability to successfully work in a fast-paced environment Strong interpersonal skills Ability to multitask and organize time with strong attention to detail High integrity and openness Highly motivated with an inquiring mind and passion for excellence SUPERVISORY RESPONSIBILITES: Provides guidance and day-to-day mentorship to Line Cook I and II positions under the direction of the Kitchen Manager and Store leadership. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required EDUCATION and/or EXPERIENCE: Minimum of 1 year of experience in a high-volume, full-service restaurant preferred. Must demonstrate basic knowledge of dining room operations, service procedures, and guest interaction standards. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. REASONING ABILITY: Ability to apply common sense, define problems, collect data and notify management when necessary. Ability to successfully re-prioritize tasks in a moment’s notice. MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Responsibilities

Responsible for executing dishes with precision and speed while upholding company recipes and quality standards. This role involves leading by example and providing mentorship and training to junior line cooks.