Job description

LINE COOK REPORTS TO: HEAD CHEF, SOUS CHEF
EFFECTIVE DATE: JANUARY 2023

PRIMARY PURPOSE: Assist the Head Chef and Sous Chef in all duties. Ensure that all prepared foods meet the standards of excellence. Develop quality products through consistent execution of hot sauces and line production. Optimize profits and increase sales by controlling food cost and production. Execute daily specials that reflect the standards of quality of the concept and that optimize profits and exceed guest expectations. Execute and oversee all kitchen operations, ensuring the restaurant and company standards of quality and service are met.

PRIMARY DUTIES:
1. Assisting the Head Chef with all facets of the Food & Beverage Operations, front and back of the house as well as all daily paperwork and party breakdown sheets. 2. Perform all duties and responsibilities directed by the Head Chef in relation to office procedures and policies regarding inventory, cleaning, preparation, opening and closing procedures.
3. Keeps the Head Chef promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary.
4. Set-up and break down food lines including broiler, deli, and hot line.
5. Ensure recipe adherence and ticket times meet the standard.
6. Maintain a clean and sanitary workstation area practicing good safety, sanitation, and organizational skills.
7. Perform all duties and responsibilities in timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
8. Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency, and effectiveness.
9. Provide a favorable image Saw Creek Estates at all times to promote its goals and objectives, and to foster and enhance public recognition and acceptance of all its areas of endeavor.
10. Must follow standard procedures regarding invoices and purchase orders.
11. Responsible for completing transfer sheet, waste, and employee meal procedures.
12. Responsible for maintaining cleanliness and order of kitchen and work area.
13. Maintain equipment and supplies.
14. Perform any additional duties as assigned regarding office procedures & policies.
15. Complete accident reports with a manager or Supervisor promptly in the event of employee injury.
16. Follow daily prep and cleaning lists and notify the head Chef or Sous Chef upon completion of them.
17. Sign off on prep & cleaning Lists and present to the Sous Chef or Head Chef.

EMPLOYMENT STANDARDS:
1. At least 2 years BOH experience in a similar restaurant.
2. Culinary degree recommended.
3. Recommended that you maintain current Serve safe Certification.
4. Must possess a basic understanding of professional cooking and knife handling skills.
5. Must possess the ability to operate kitchen equipment safely and properly.
6. Must possess the ability to work closely with standard recipes and plate presentation to maintain standards of quality in production and presentation.
7. Must be able to communicate clearly and respond promptly to needs of FOH and BOH employees.
8. Must have the ability to maintain calm demeanor in a fast paced, high intensity environment.
9. Must be dressed neatly and well-groomed in Saw Creek approved uniform at all times.
10. Must be able to work various shifts and hours to include holidays and weekends.
11. Must be validated on all BOH positions in the restaurant and possess a sanitation certification.
12. Must be able to work nights, weekends & holidays.
13. General knowledge of both FOH & BOH policies and procedures.

WORKING CONDITIONS:
1. Normal kitchen environment where there may be physical discomfort due to temperature, dust, noise and the like.
2. Sits, stands, bends, lifts, and moves intermittently during working hours.
3. Must be able to lift, push, pull and move food, equipment, supplies, etc., more than twenty-five (25) pounds.
4. Lifts and carries sacks and cases of up to 70 lbs., up to 20 times per shift; places these items on high shelves and in walk-in freezers.
5. Frequent bending and stooping.
6. Works indoors 75%; outdoors 25%
7. Works frequently in a hot and damp environment.
8. Uses hands 99% of the time.
9. Stands, moves, and walks all hours of shift.
10. Must be able to hear kitchen, window person and or Chef Requests during loud background noise.
11. Must be able to read menu checks.

SAFETY HAZARDS OF JOB:
1. Cuts from broken glass and metal cans.
2. Burns.
3. Slipping and tripping.
4. Loud background noise.
5. Repetitive motion injuries from frequent bending & stooping.
6. Moderately heavy lifting.

This job description does not list all the duties of the job. You may be asked to perform other duties. Management has the right to revise this job description at any time. Equal Opportunity Employer. Drug Free Workplace

Job Type: Part-time

Pay: From $14.00 per hour

Benefits:

• Employee discount
• Referral program

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Bushkill, PA 18324: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cooking: 1 year (Preferred)

License/Certification:

• ServSafe (Preferred)

Work Location: In person

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