Line Cook at Original Roadhouse Grill

Long Beach, California, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jun, 26

Salary

21.0

Posted On

22 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Garnishing, Reading Tickets, POS System Operation, Recipe Adherence, Safety Standards, Sanitation Standards, FIFO Principle, Product Rotation, Labeling, Storing, Personal Hygiene, Cleaning, Dish Machine Operation, Salad Preparation

Industry

Restaurants

Description

Benefits: Employee discounts Flexible schedule Opportunity for advancement SUMMARY The Line Cook prepares, plates and garnishes all hot appetizers and entrees. Reports To: Restaurant Manager SPECIFIC RESPONSIBILITIES Sets up work area, equipment and utensils. Reads tickets processed through the POS system. Prepares items ordered through the POS system according to recipe book. Maintains safety and sanitation standards at all times. Rotates products according to FIFO principle. Covers, labels, dates and stores prepared products. Maintains high standards of personal hygiene in compliance with local health ordinances. Cleans work area, stores utensil, disassembles and cleans equipment. On occasion, the Line Cook will need to operate the dish machine and may be required to prepare salads and raw product for the use on the cook’s line. Follows all health, safety, sanitation and security standards. Perform other duties as assigned by the supervisor. PERSONAL APPEARANCE The Line Cook must be well groomed and neatly dressed in a clean uniform. See employee handbook for a complete description of the dress code for the back of the house employee. Grill cooks must wear a chef’s coat. ESSENTIAL FUNCTIONS Physical Actions: The Line Cook will be required to engage in the following physical action for up to an eight-hour shift: 60% Standing 5% Walking 5% Carrying 5% Lifting 15% Reaching 10% Cleaning The Line Cook will be required to lift up to 50 pounds. The Line Cook works under extreme time pressures to complete orders, considerable dexterity is required. The fryer station entails working with shortening heated to 350 F. The broiler station entails extended periods of work over open flames. Environmental Exposure: The Line Cook is exposed to heat, moisture, smoke and cleaning chemicals used in the kitchen. The Line Cook engages in extensive verbal interaction with co-workers and is exposed to potentially frustrating situations. The Line Cook must work well with limited supervision. BENEFITS/PERKS Comprehensive Benefits Package (Medical/Dental/Vision/Life/LTD) 401(k) retirement plan Paid sick leave Employee Assistance Plan A dynamic and energetic work atmosphere Career development

Responsibilities

The Line Cook is responsible for preparing, plating, and garnishing all hot appetizers and entrees according to recipes processed through the POS system. This includes setting up the work area, maintaining sanitation standards, rotating products using FIFO, and cleaning equipment and workstations.