Line Cook (DBC)

PURPOSE: The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. Line Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.

ESSENTIAL DUTIES:

• Responsible for the daily preparation of food items.
• Sets up station according to Atomic guidelines
• Prepare food to order according to recipe specifications, procedure, quality and timing standards
• Follows recipes, portion controls, and presentation specifications set by Atomic Cowboy
• Restocks all items as needed throughout shift
• Cleans and maintains station by practicing good safety, sanitation, organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas
• Maintain food storage (receiving, stocking and rotating) of product
• Safely operate kitchen equipment and machinery according to OSHA guidelines and follow proper reporting procedures for accidents to ensure follow-up and prevention
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials, and fire safety.

OTHER DUTIES:

• Performs additional tasks as needed and/or requested by the Kitchen Manager

Starting Pay: $19.75/hour

Job Requirements

KNOWLEDGE, SKILLS, & ATTRIBUTES

• Demonstrated knowledge of food, quality, production, sanitation, and presentation
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling
• Effective communication skills
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• Attention to detail in all areas of work
• Superior time management skills, multi-tasking skills, and the ability to prioritize tasks with minimal supervision
• Strong problem identification and problem resolution skills
• Strong work ethic and positive team attitude

ESSENTIAL PHYSICAL REQUIREMENTS:

• 100% Stand for long periods of time.
• 75% Bend, stoop, lift and reach.
• 75% Lift and carry racks of up to 45 pounds, up to 80 times per shift; reaching and placing items on high shelves.
• 75% Use chemicals and cleaning materials according to safety regulations.
• 20% Flexible in performing other related tasks designated by the manager. 

ESSENTIAL TRAINING REQUIREMENTS:

Successful completion of hourly position validations, including reading training materials and watching videos. 

QUALIFICATIONS:

• Cooking experience preferred
• 18 years old to operate mandated equipment and meet any other state qualifications. Must possess a valid “Employee Liquor Permit” on or before start date.