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Line Cook
Job Summary
The Line Cook is the primary cook and may serve as the kitchen supervisor, ensuring the orderly and accurate preparation of quality meals to customers' satisfaction, compliance with Health Department regulations, and employment, training and evaluation of kitchen staff.
Essential Functions and Responsibilities
1. Serves as the primary cook for all meals other than those prepared by the Pizza Chef.
2. Prepares and oversees the preparation of all food orders, ensuring quality and efficiency.
3. Maintains the kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.
4. Supervises and delegates responsibilities and tasks to kitchen staff.
5. Participates in the screening and decision to hire members of the kitchen staff.
6. Trains, coaches and evaluates the performance of members of the kitchen staff.
7. May recommend to upper management the firing of staff members.
8. Exhibits leadership and promotes teamwork and flexibility among staff.
9. Restocks or oversees the restocking of the sub table daily.
10. Monitors food stocks and inventory and prepares and places orders for replacements.
11. Processes delivered food stocks and supplies, verifying receipt of ordered items.
12. May personally greet customers and assist the counter with order-taking
13. Ensures the neatness, cleanliness and orderliness of the restaurant by sweeping, mopping, stocking shelves and removing trash, etc., or delegating these responsibilities.
14. Presents a clean-cut, neat and professional image.
15. May supervise and oversee delivery drivers in the absence of a Delivery Supervisor.
16. May supervise and oversee wait staff in the absence of a Dining Room Manager.
17. In the absence of a Restaurant Manager or owner, may be accountable for the entire operation of the restaurant.
18. Performs other duties or roles as assigned by upper management or the owner.
