The Line Cook will function as an integral team member assisting in all aspects of each BOH department on a day-to-day basis, included but not limited to dish, prep, receiving, and the kitchen line. As a you will directly report to Kitchen Manager and/or General Manager. General knowledge and ownership of each station will be key in performing this role, as well as maintaining a great number of interpersonal skills to uphold a professional environment, continuing self-education on current trends and industry standards will also be an important part of maintaining this role.

Described below but not limited to, are daily tasks that you can expect to perform on varied shifts.

• Maintaining all SNHD health code standards including keeping all documentation up to date
• Upholding all Makers & Finders Company Policies and Procedures
• Performing recipe execution to written specification as shown in recipe book
• Following “FIFO (First in first out)” for all products in-house
• Daily Objectives and time management program for daily operations including opening / closing duties and verification as well as labeling for all food products, hot kept items, and tools.
• Cook all raw meats to desired temp and use thermometer to verify doneness to prevent customer dissatisfaction and to help prevent food borne illness
• Ensure product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion
• Complete daily temperature logs for all equipment and hot and cold holding and cooling.
• Keep work area clean by sanitizing, sweeping, mopping, and scrubbing any and all kitchen floors and equipment
• Clear of any and all items that are not necessary for your shift completion to prevent workplace accidents or distractions
• Perform additional tasks as assigned by both FOH and BOH management
• Practice and utilize all knife skills to ensure safe and measured cuts on both produce and protein
• Execute all menu dishes items as stated in the BOH Culinary Bible
• Checking in and verifying all items from daily deliveries and stocking them in designated storage areas
• Attending any and all mandatory employee meetings
• Perform shift with mindful time-management to complete all tasks assigned within shift
• Reporting any violations of Makers & Finders Food and Sanitization procedures to upper management
• Health Card required
• A minimum 6-month Line Cook experience is required
  

PHYSICAL REQUIREMENTS

Talking/Hearing: to communicate with public, staff and vendors

Walking: to travel different levels of facility and other locations

Sitting: to drive a vehicle and for computer work

Standing: to put supplies away, to train, standing for long periods of time

Lifting: to put supplies away

Climbing: to inspect all areas of kitchen and bar

Pulling: to open doors; to move furniture and supplies

Pushing: to close doors; to move furniture and supplies

Stooping: to inspect under equipment; to retrieve supplies at lower levels

Crouching: to inspect under equipment; to retrieve supplies at lower levels

Seeing: to drive a vehicle; to obtain information from written material, for computer work

Carrying: to carry 40 pounds for 25 yards to maintain inventory.

The Line Cook is required to invest the time necessary to produce exceptional results. This position will also have a rotating irregular schedule including nights, weekends, holidays and frequently a 5-day work week.

Equal Opportunity Statement for Employment: Makers & Finders provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. Makers & Finders expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status.