Job Description
POSITION SUMMARY
Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef/Sous Chef/Chef de Cuisine in the day-to-day operations of the kitchen. In addition to the Kitchen Manager responsibilities, this position will also complete the duties of a Line Cook and when needed is responsible to perform duties of all kitchen positions.
ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable
accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s)
• Assist the Chef, Sous Chef, and/or Chef de Cuisine in coordination of all food service operations.
• Support the execution of the Business Plan through completion of assigned action steps.
• Oversee and approve training and development of kitchen staff.
• Participate in the hiring process by conducting interviews and making hiring recommendations. May assist Chef/Sous Chef/Chef de Cuisine in approving new hires as assigned by the Chef.
• Participate in monthly inventory process. • Assist in the implementation and management of HCR policies and procedures; active management of kitchen and restaurant procedures throughout scheduled shift.
• Provide direction to kitchen staff, ensuring execution of all employee duties. • Monitor kitchen operations to ensure compliance with health and fire department regulations. Ensure compliance with state, federal, and HCR food handling requirements and standards.
• Anticipate, identify, and correct any issues with inventory, systems, and staffing.
• Establish and maintain a positive relationship with vendors and act as a daily point of contact.
• Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately daily.
• Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance.
POSITION QUALIFICATIONS
Competency Statement(s)
Customer Oriented - Ability to take care of the customers needs while following company procedures.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Safety - Ability to work safely by following all safety policies and procedures.
Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are
met.
Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated
tickets.
Detail Oriented - Ability to pay attention to the minute details of a project or task.
Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.
Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of
the task.
Neat & Well Groomed - Neat & Well Groomed
Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.
Decision Making & Judgement - Ability to make sound decisions with available information while following HCR policies.
Conflict Management - Ability to deal with others in a negative situation and work towards a positive outcome.
Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas.
SKILLS & ABILITIES
Experience: 2 years of Line Cook experience
Certifications &
Licenses:
Must take and pass all training tests 90% and higher.
Other Requirements:
Knife set not required at hire, but should be acquired by the employee withing 30 days of
hire.
PHYSICAL DEMANDS
N (Not Applicable) Activity is not applicable to this position.
O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day)
Physical Demands Lift/Carry
Stand C
Walk C
Sit N
11-20 lbs C
21-50 lbs F
Manually Manipulate C
Reach Outward C
Reach Above Shoulder F
Climb O
Crawl N
Squat or Kneel O
Bend F
Grasp C
Speak F
Push/Pull
13-25 lbs C
26-40 lbs F
Other Physical Requirements
Vision (Near, Distance, Color, Peripheral, Depth)
Sense of Sound - Hear verbal requests by guests, coworkers, and managers
Sense of Smell
Sense of Taste
Sense of Touch
Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt if lifting over 25lbs,
safety glove when using knife.
WORK ENVIRONMENT
Fast paced, high-energy, moderately noisy environment containing multiple personality type. Can become crowded,
hot, and can become high-pressure.