Line Cook

 SKILLS ESSENTIAL:

 

ESSENTIAL JOB FUNCTION:

Demonstrate knowledge of Rocket Farm's style, practices, culture, terminology, organizational structure, and general philosophy. The philosophy should be portrayed in the professional appearance, behavior, integrity, openness and accessibility to employees and guests

Operate all kitchen areas in accordance to Rocket Farm Culinary Standards.

Manage assigned station to ensure the consistent production of all assigned menu items to the exact standard established by the Chefs and/or the Recipe Card: Station inventory/par levels 

Station mis-en-place standard, plating standard, standard preparation and seasoning techniques 

Communicate and expedite all food items from the back of the line. 

 Ensure all line food items being produced are of the highest level of quality; prepared in a timely, consistent manner and ensuring total guest satisfaction. 

Assist with the organization of food storage areas. 

Participate in the proper storage and organization of all food, paper, and chemical goods. 

Demonstrate standard sanitation practices and cleaning schedules; adhere to local and state health code regulations 

Adhere to recipe cards, production and usage records.  

Date all food container and rotate per Rocket Farm Culinary Standards, making sure that all perishables are kept at proper temperatures. 

Check pars for shift use; determine necessary preparation, freezer pull and line set up. Notify Chef any out-of stock items or possible shortages.  

Operate, maintain and properly clean deep fryer, broiler, range, grill, wood-fire oven, steamer, food processor, mixer, slicer on a shift basis. 

Constantly monitor appearance, attitude and degree of professionalism to ensure strict adherence to Rocket Farm's standards of quality food product and service.  

Demonstrate strong knowledge of all elements of Rocket Farm's TQM system. 

Attend and participate in all required meetings. 

Ensure all Human Resource policies and practices are applied consistently while adhering to all Federal, State, and Local laws. 

Promote teamwork and foster a harmonious working climate. 

Promote good public relations and handle complaints or concerns of guests. 

Recognize potential intoxicated, disruptive or undesirable guests.  

Report unsafe conditions to management. 

Properly handle and report employee and guest accidents. 

Respond properly to any restaurant emergency or safety situation. 

Follow proper payroll and uniform procedures. 

Ensure opening and closing duties are completed consistently. 

Be able to describe all restaurant features along with hours of operation. 

Keep all Back-of-the-House areas a neat, clean, and organized environment at all times. 

Practice a 'clean as you go' philosophy throughout shift. 

Maintain regular attendance in compliance with the standard defined in the Employee Handbook and as required by the posted schedule, which will vary according to the needs of the restaurant.  

Check schedule on regular basis for arrival times and changes in them. 

Wear proper uniform and maintain high standard in regards to person appearance as outline by the Employee Handbook. 

Perform other tasks or projects as assigned by management or immediate supervisor. 

Respect guest confidentiality. 

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions with or without reasonable accommodation.  

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.  

 

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