WC-Line Cook

• Medical Insurance benefits are available for hourly workers who average 30 hours per week within 90 days of hiring or average 30 hours per week at the next open enrollment.

• 401k available after 1 year (12-month period with 1,000 hours of service) and must be 21 years or older.

Primarily responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly before cooking, plating, and presentation. Execute the menu items following the designated times given for each item by the Chef de Cuisine and prescribed recipes.

• Interact with guests and coworkers in a friendly and professional manner.

• Prepare all food products according to the prescribed methods and recipes.

• Follow and maintain outlined cook times for all prepared items.

• Receive and store all products according to local health regulations.

• Clean and organize the walk-in, dry storage, and freezer areas regularly.

• Follow all health and safety regulations, including maintaining a current Food Handler’s Certification.

• Follow all restaurant regulations as outlined by the Chef de Cuisine and management team.

• Operate and use all kitchen equipment and kitchen tools safely and efficiently.

• Clean and maintain all equipment and utensils necessary for job performance.

• Report any issues with equipment immediately to the supervisor.

• Arrive on time for scheduled shifts, ready to work. The proper uniform should always be worn while in work areas.

• Follow proper storage and rotation procedures, as well as sanitation guidelines.

• Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team.

• Respond to verbal requests from other kitchen staff members in a timely and professional manner.

• Able to read and understand tickets, including menu items and modifications.

• Assemble/dismantle workstations promptly. Maintain cleanliness of station during shift.

• Must be able to read and understand tickets as they come through.

• Properly use a knife and other equipment required to execute necessary tasks.

• Maintain a current Food Handler’s Certification and practice proper sanitation procedures.