Carlisle Corporation

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Line Cook

Line Cook

Job ID 
2016-1338
Address 
6201 Poplar Avenue
Location 
US-TN-Memphis

More information about this job

Responsibilities

  • Maintain a safe, sanitary, and secure environment at all times by cleaning and sanitizing your work station before, during, and after your shift
  • Use and maintain kitchen equipment, tools, and utensils safely and only for their intendedReturn all kitchen equipment, tools, and utensils to their appropriate storage location when no longer inuse
  • Prioritize and complete all assigned Prep station tasks, prep work, side work, and station set up for maximum productivity and efficiency
  • Demonstrate a passion and understanding for food by preparing and portioning all items according to LYFE Kitchen’s standards, recipes, and specifications
  • Maintain accurate food knowledge of all menu items by being able to describe the ingredients, nutritional benefits, and known allergens
  • Participate in Quality Assurance check by preparing prep items as identified by the Manager on Duty to ensure quality of product, accurate prep and portion procedures, plating, and storage
  • Assist on the Line during the wave and other times as needed
  • Maintain cost control procedures including efficient energy management procedures within your
  • Handle product properly according to safe food handling procedures at all times
  • Utilize all tools properly
  • Provide genuine hospitality to all Guests
  • Complete daily and weekly stocking and cleaning assignments/projects.
  • Maintain a professional restaurant image including a clean appearance with proper uniform according to standard
  • Ensure a harassment-free environment through proper personal conduct
  • Use respectful language with Guests, Team Members, and Managers at all times
  • Ask for help whenever it is needed
  • Respond appropriately in emergency situations to avoid danger to self, Team Members, and Guests; remain calm at all times
  • Complete required and ongoing training for the position

 

Secondary Responsibilities

  •  Assist Line Cooks by bringing products and equipment to the line
  • Learn to execute Line positions to assist during high volume meal periods
  • Assist with receiving and storing orders
  • Maintain clean, organized walk-ins, freezers, and other storage locations
  • Perform any other tasks or duties as assigned

Qualifications

  • Must be able to communicate clearly with and receive instructions from Managers and other Team Members
  • Must work well with limited supervision within specific position functions, but must be able to interact with other Team Members to accomplish goals

 

Physical Requirements

  • Must have sufficient mobility including, but not limited to bending, turning, twisting upper body and reaching
  • Be able to transport and carry objects (such as cases of food for prep, etc.) up to 50 pounds.
  • Be able to wipe down prep tables, maintain a clean prep area, and pick up any debris off the floor in all areas of the of the restaurant
  • Must be able to work while standing and moving at a rapid pace as the job requires
  • Must be able to complete the job functions in a variety of temperature ranges, including cold temperatures in the cooler/freezer and warm temperatures in the kitchen area
  • Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages