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RESTAURANT LINE COOK

Date: Oct 16, 2019

Restaurant Line Cook

Job Description Summary

Summary:  This position is accountable for customer satisfaction on your shift; and preparing meals that are consistent with Town Pump standards, policies, and procedures.  This position is responsible for assisting in portions control, plate presentation, and shortage control; and setting the proper example for co-workers in terms of professionalism, attitude, and teamwork in the areas of customer service and restaurant operations. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  1. Report to work as scheduled, on time, well groomed and dressed in proper uniform.
  2. Must follow cooking instructions to the letter.
  3. Maintain the highest quality standards in food preparation.
  4. Assist in preparation of menu items with speed and accuracy while working multiple orders.
  5. Must operate and work safely around hot grills, fryers, and other kitchen appliances.
  6. Must keep kitchen, store room(s), and walk-in coolers clean, organized, stocked, and rotated.
  7. Monitor food temperatures and food handling.
  8. Quality control of food orders. 
  9. Advise Lead Line Cook of any personnel situations or policy violations having an adverse effect on restaurant operating performance.

NON-ESSENTIAL DUTIES:

  1. Miscellaneous stocking and cleaning duties.
  2. Perform any other tasks as assigned by Lead Line Cook or Manager.

Basic Statement of Functions

Qualification Requirements:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Specifications (Qualifications)

EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); and one year experience in full menu cooking; or equivalent combination of education and experience.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, correspondence, and memos. Ability to write simple correspondence.  Requires ability to read, write, understand, and speak English.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.  Requires ability to perform basic math computations at the 8th grade level.

REASONING ABILITY: Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.

CERTIFICATES, LICENSES, REGISTRATIONS:

  • None

OTHER SKILLS and ABILITIES:

  • Ability to operate all electrical or mechanical devices adhering to all safety rules.
  • Ability to maintain a safe environment at all times during shift.
  • Ability to wear proper uniform and maintain personal hygiene to meet all health standards.
  • Ability to maintain proper attitude, professionalism, and teamwork in areas of customer service and restaurant operations.           

PHYSICAL DEMANDS: The physical demands described here 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.

  • Ability to lift 30 lb. regularly and 50 lb. occasionally.

ENVIRONMENTAL DEMANDS:   The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Ability to work in an environment with frequent interruptions and customer interaction.
  • Ability to work in cooler for up to one hour.


Nearest Major Market: Montana

Job Segment: Line Cook, Food Service, Chef, Kitchen, Hospitality, Operations