Cook Landshark Bar Grill Part Time

JOB OVERVIEW : Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties: POSITION DESCRIPTION:

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• Ensures all materials and supplies are available.
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• Sets up station according to established guidelines and requirements to ensure guest safety.
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• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
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• Coordinates food orders to ensure timely and efficient delivery to each table.
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• Executes designated preparation and/or line stations without support under normal conditions.
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• Prepares food according to the sales forecast and business level.
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• Meets special guest requests while providing same quality standards.
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• Follows all company HACCP documentation and procedures throughout daily shifts.
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• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
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• Maintains safety standards while using knives and other food preparation equipment.
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• Restocks and/or breaks down work station at the conclusion of the shift.
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• Stocks all stations as directed and cleans/closes all stations as directed.
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• Assists management in training new Staff Members within their department when applicable.
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• Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
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• Maintains high-level of knowledge regarding the company’s products and happenings.
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• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
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• Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
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• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
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• Adheres to all company policies and procedures as established in the Staff Member Handbook.
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SKILLS/EXPERIENCE:

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• Good written and verbal communication skills.
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• Six months to one year minimum as a prep/line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.
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• Ability to interact professionally with other departments and outside contacts.
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• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
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• Good judgment and decision making abilities.
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EDUCATIONAL REQUIREMENTS:

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• High school degree or GED preferred
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• Culinary degree or equivalent preferred
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• Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment in states required by law
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The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements

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• Must be able to work in a fast-paced, high energy, and physically demanding environment.
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• Must be able to spend 100% of working time standing, walking, and reaching.
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• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
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• Feeling or grasping objects of different size and shape.
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• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
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• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
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• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
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• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
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• Hearing sounds at normal speaking levels with or without correction.
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• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
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• Work Environment
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• Exposed to weather conditions and prevalent temperature changes.
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• Subject to moderate to high ambient noise levels.
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• Frequently required to function in narrow aisles or passageways.
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• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
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• Frequently required to wash hands and/or wear gloves.
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• Language Skills
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• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
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• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
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• Expressing or exchanging ideas or instructions by the spoken word.
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• Mathematical Skills
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• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
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Weekend and Holiday availability required