As a part of the Crew, Line Cooks are responsible for creating exceptional guest experiences by delivering a quality product that is presented in a fresh, hot and mouthwatering display.

Responsibilities Include:

• Prepare and cook to order a variety of foods that require only a short preparation time. May occasionally take orders from guests/customers and serve patrons at counters or tables.

• Maintain sanitation, health, and safety standards in work areas.

• Clean food preparation areas, cooking surfaces, and utensils.

• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.

• Cook the exact number of items ordered by each guest/customer, working on several different orders simultaneously.

• Serve orders to customers at windows, counters, or tables.

• Clean, stock, and restock workstations and display cases.

• Order and take delivery of groceries and supplies.

• Required to take Food Handlers Course or Serve Safe Certification/Food Managers Certification

Skills:

• Must be able to fluently speak/read English.

• Capable of counting money and making change.

• Able to operate restaurant equipment (minimum age requirements may apply).

Required Competencies:

• Guest Focus anticipate and understand guests needs and exceed their expectations.

• Passion for Results set compelling targets and deliver on commitments.

• Problem Solving and Decision Making make good decisions based on analysis, experience and judgment.