Line Cook
Full Time • Mellow Mushroom Town Center
Line Cook
Reports To
Kitchen Manager
Job Summary
Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Activities & Responsibilities
Primary
Reports To
Kitchen Manager
Job Summary
Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Activities & Responsibilities
Primary
- Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to include Mellow Mushroom, Burrito Gallery and The French Pantry: To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.
- Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, roasters, and other kitchen equipment.
- Ensure freshness of food and ingredients by checking for quality, keep track of old and new items, and rotate stock.
- Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Responsible for the quality of products served.
- Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
- Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Follow proper plate presentation and garnish set up for all dishes.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Assists in food prep assignments during off-peak periods as needed.
- Substitute for or assist other cooks during emergencies or rush periods.
- Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Keep records and accounts.
- Estimate expected food consumption, procure food from storage.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Tools & Technology
- Commercial use:
- blenders, grinders, slicers
- broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
- cutlery (boning knives, chefs' knives, paring knives)
- ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
- Cutting machinery
- Domestic knives
- Food safety labeling systems
- Personal computers
- Point of sale terminal
- Slicing machinery
- Menu planning software
- Inventory management software
- Aloha Point-of-sale software
- Spreadsheet software (Microsoft Excel)
Minimum Qualifications
- Two or more years of experience in kitchen preparation and cooking
- At least 6 months experience in a similar capacity
- Able to communicate effectively with managers and kitchen personnel
- Able to reach, bend, stoop and frequently lift up to 40 pounds
- Able to work in a standing position for long periods of time (up to 9 hours)
Compensation: $16.00 - $23.00 per hour
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
MISSION:
To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.
VISION:
We will be recognized as an extraordinary leader in the hospitality industry through the passionate pursuit of excellence across all our endeavors.
VALUES:
Integrity – We will be open and honest in all activities. We will always do the right thing.
Guest Focus – We are engaging, responsive, and flexible in providing the highest level of extraordinary hospitality to our guests.
Respect – We value the team, and the guests, while embracing diversity and treating individuals with courtesy and politeness in all interactions.
Community Volunteerism – Our business decision are guided by a shared commitment to being active and responsible members of the communities in which we work and live.
Loyalty – We are dedicated to the mission of Legacy Restaurant Group, and we are all personally accountable for upholding and advancing its vision.
Pursuit of Excellence - We will seek excellence in everything we do in an effort to create an extraordinary culture that achieves the highest levels of success by all performance measures.
The success of our restaurants is a direct reflection of the talent and dedication of our extraordinary team members.
From the kitchen to the dining room, every team member plays a vital role in our pursuit of the perfect guest experience. We are committed to attracting the best in the industry while treating each person with respect and dignity. You will be entering an environment where your hard work truly makes a difference and helps us in our pursuit of exceptional quality. We value the skills, strengths, and perspectives of our diverse team, and depend upon each other to cultivate an atmosphere that is disciplined as well as rewarding. We are continually sharing ideas and learning in order to improve our organization and ourselves.
Hospitality is a key ingredient for creating an exceptional dining experience, and great hospitality begins with a simple smile and genuine warmth. Smiles not only impress and welcome our guests, but also energize our teammates.
We approach food and service as an art form requiring grace, finesse, and sophistication. Acting with care ensures that efficiency never becomes haste and quality never suffers for convenience. Through thoughtful presentation of oneself and our food, we show respect for our ingredients, our buildings, our guests, and our colleagues.
Attention to detail is most important in hospitality and service. Often times the smallest things are the most memorable part of a guests visit. Every detail contains an opportunity to leave a lasting impression.
We hope your time with us will be fulfilling on many levels. It is our sincere wish to share the message of hospitality with you as a tool not only for the restaurant, but also for your daily life.
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Health Insurance after 30 days
Company pays half of medical (salaried managers)
PTO on an accrual basis
Starting with 10 days the first year (salaried managers)
Health Insurance after one year at 30+ hours per week
Partial company contribution (hourly employees)
401k available to employees 21 years old and older after 6 months/500 hours
(all employees)