REQUIRED SKILLS/ ABILITIES:

• Ability to understand and follow directions.
• Ability to understand and meet restaurant standards for health, safety, and excellence.
• Ability to remain alert and focused in a noisy and fast-paced environment.
• Ability to work effectively with kitchen staff.
• Ability to learn how to use the necessary tools and technology supporting this position and the efficient operations of the business.
• Detail-oriented and thorough.
• Able to attend all scheduled employee meetings and training courses, including safety meetings.
• Completion of Food Handler’s Certification required within 30 days of employment.

EDUCATION AND EXPERIENCE QUALIFICATIONS:

• Line cook experience preferred.

PHYSICAL REQUIREMENTS:

• Prolonged periods walking or standing.
• Must be able to lift, carry, and place up to 60 pounds at a time.
• Must be able to work on days, nights, weekends, and/or holidays as needed.
• Must be able to bend, stoop, and wipe frequently.
• Must frequently immerse hands in water.
• Must be able to work in a hot and damp environment.

WORK ENVIRONMENT/PHYSICAL DEMANDS SUMMARY:

The incumbent typically works in a noisy fast paced restaurant environment, prepping and cooking food. This position must be able to coordinate with, fill in for and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
The employee is regularly required to stand, walk, lift, and carry; frequently required to use repetitive hand motion, handle, or feel, and to stand, walk, reach, bend or lift to 30 pounds regularly and 60 pounds occasionally.
The physical demands 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 functions.
This job description in no way states or implies that these are the only duties to be performed by an employee occupying this
position. Employees may be required to perform other related duties as assigned, to ensure workload coverage. Employees are required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor.
This job description does NOT constitute an employment agreement between the employer and employee and is subject to change by the employer as the organizational needs and requirements of the job change.
The job specification requirements stated are representative of minimum levels of knowledge, skills, and abilities to perform this job successfully. Any satisfactory equivalent combination of experience and training which ensures the ability to perform the work may substitute for the above

• Assists the Executive Sous Chef and/or butcher in cutting meat; when cutting meat, follow the specifications, quality standards and procedures of 13 Prime Steak.
• Communicates frequently with the Executive Sous Chef to report all problems or discrepancies within the kitchen. This may include but is not limited to the functioning and operation of all equipment, sanitation, cleanliness and safety, food supply, small wares and equipment items, inventory, par and prep levels, food quality, presentation, and timing.
• Assists the side cook and other kitchen personnel in food preparation as assigned by the Executive Sous Chef. Preps all food products according to the standards and procedures.
• Ensures that all food items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards.
• Ensures our guests have a superior dining experience by correctly timing and preparing all food products to the guests needs.
• Ensures that the broil station and kitchen line operate in an organized, clean, smooth, and efficient manner, with a minimum level of noise.
• Assists other kitchen line personnel as needed to ensure that all food is prepared and served up to quality and timing standards.
• Checks the par and stock levels of all meats, poultry, seafood, condiments, garnishes, equipment, plate ware and smallware to ensure sufficient quantities for the demands of the business. Communicates any discrepancies to the Executive Sous Chef.
• Selects the correct cut of meat to match the desired cooking temperature.
• Correctly seasons, cooks, and plates all entrées (meat, poultry, and seafood) and ensures that all food is prepared and served up to standards of quality, presentation, and timing. Ensures food is never held on the line.
• Communicates with line and prep cooks to ensure that all food products are prepared and ready for service at the correct time.
• Maintains optimum temperature and cooking condition of the broiler by frequently brushing down during the shift. Properly cleans the broiler at closing.
• Maintains the highest degree of sanitation and food safety throughout the shift. Adheres to all safety guidelines and practices; immediately reports any unsafe condition, unsafe act, accidents and/or injuries to the Executive Sous Chef, or other Manager on Duty.
• Returns all unused meat products to the walk-in at the end of each shift.
• Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests.
• Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
  Requirements: