#Line Cook

Job Description

Job Description

Job Description : Reports To

Kitchen Manager / Sous Chef

Job Summary

Support Senior management in the operations of the kitchen to Magnolia standards with specific focus to line operations.

Activities & Responsibilities

Primary

Promote, work, and act in a manner consistent with our mission statement- “to create a dining experience so enjoyable the guest can’t wait to come back.”

Lead and coach the team towards achieving exceptional guest service by monitoring food quality and consistency.

Assume the role of liaison between BOH and FOH, in absents of chef / sous.

Understand and comply with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.

Follow and enforce proper storage of food- FIFO

Complete opening and closing checklists along with daily line checks and follow up on any areas that need to be addressed with team and management.

Supervise line operations and cooking to help shifts run smoothly; assist fellow cooks and kitchen staff with various tasks as needed.

Inform supervisors when equipment is not working properly and when food and supplies are getting low; update prep list

Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

Tools for Success : In-depth skills and knowledge of all kitchen operations

A true desire to exceed guest expectations in a fast-paced customer-oriented environment

Line Success : \t

Showing up early before scheduled shift.\t

Turning all equipment first thing\t

Checking temps of all coolers, walk-in, freezers and logging in temp log.\t\t

Waste buckets in place\t\t\t

Line check complete, 100% ready to open by 7am

Flow of line, ensuring all food coming out together, selling fresh hot food.

Ensure proper safety and sanitation of all kitchen facilities and equipment : \t

Sanitation buckets \t\t

Proper hand washing and glove changing procedures.\t

Beard / hair nets in place\t\t\t\t

Dry towels

Understand prep list to make sure operations doesn’t run out of items.

Review Chef to-do list and understand what items are to be done on certain days.

Have general understanding of food cost and work with team to help reduce waste.

Minimum QualificationsOne or more years of experience in kitchen preparation and cooking

At least 6 months experience in a similar capacity

Able to communicate effectively with managers and kitchen personnel

Possess strong leadership, organization, relationship skills, and be prepared to accept accountability for actions.

Experience with training, basic financial management and customer service.

Able to use computer software programs.

Able to work in a standing position for long periods of time (up to 5 hours)