LINE COOK

BENEFITS Medical, Dental, and Vision insurance for qualifying employees Free therapy for all employees through Talkspace Holiday Pay - Time and a half for Thanksgiving, Christmas Eve, and Christmas Day Paid Time Off: Vacation and Sick Leave Employee Meal Program with FREE Fresh cooked meals during each shift 50% Food and Beverage discount at all T S Restaurants Referral Program Anniversary of Employment Gift Program Rewards and Recognition program (quarterly awards, safe-work practice incentives, and more!) Holiday Party Legacy of Aloha Scholarship Program POSITION SUMMARY Provide the highest level of quality and service for our guests.
Prepare and cook food items for station assigned.
ESSENTIAL FUNCTIONS 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.
Read and understand recipes and POS generated tickets.
Cut foods as specified by recipe.
Weigh, measure, and prepare foods according to recipe specifications using station checklists.
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Prepare meats, vegetables, batters, sauces, and mixes according to recipes for use at station.
Bake or cook certain food items according to guest order and recipes.
Follow T S protocol for all noted guest allergies.
Clean and sanitized all parts of the assigned station throughout each shift as required and specified in the daily checklist.
Assist others as needed.
Restock or breakdown assigned station before next meal period depending on shift.
Communicate pertinent and required information to next meal period’s Line Cooks Communicate food and equipment shortages to Culinary Team Leader, Kitchen Supervisor, Sous Chef, or Chef.
Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance.
Regular attendance is an essential function of this job.
Work in a safe manner and report any safety concerns; personal, employee or guest injury.
Follow food safety program guidelines of handwashing, bare hands, hygiene and health.
Qualifications POSITION QUALIFICATIONS Guest Oriented - Ability to consider guest needs when performing duties.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Safety - Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools.
Must follow 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 by speaking, effectively and clearly with guests, coworkers, and management.
Ability to actively listen and understand the comments and questions of others.
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; understand the importance of teamwork with both other bussers and the rest of the staff.
Friendly - Ability to exhibit a cheerful demeanor toward others.
Neat and well groomed.
SKILLS & ABILITIES Experience: Six months Prep Cook experience within a T S Restaurant or minimum 1 year external Line Cook experience.
Required Equipment: Knife’s will be provided but individuals may use their own set.
Certificates & Licenses: Must take and pass all training tests 90% or higher.
PHYSICAL REQUIREMENTS (Occasionally - up to 33% of the time; Frequently - from 34% - 66% of the time; Constantly- more than 66% of the time) Stand Constantly Squat or Kneel Occasionally Walk Constantly Bend Frequently Use hands / fingers Constantly Lift/carry 11-25 lbs Constantly Reach Outward Constantly Lift carry 26-50lbs Frequently Reach above shoulder Frequently Push/pull 10-25lbs Constantly Climb Occasionally Push/pull 26-50lbs Frequently Sense of Sound (Hear verbal requests by guests, coworkers, and managers) Vision (Near, Distance, Color, Peripheral, Depth Perception) Sense of Smell, Taste, Touch Ability to wear Personal Protective Equipment (PPE) (Non Slip shoes, back belt if lifting over 20lbs, safety glove when using knife) WORK ENVIRONMENT Fast paced, high-energy, moderately noisy environment containing multiple personality types.
Can become crowded, hot, and high-pressure.