Line Cook

Description

Summary: Line Cooks are responsible for the production of accurate, hot (or cold) and appropriately portioned meals for our guests. 

Duties:

• Being a promotional spokesman for Saint Arnold; this is a part of everybody’s job description
• Be prepared to work at designated start time
• Maintain a safe, clean and sanitary work area, kitchen and restaurant
• Prepare a variety of meals following company standards using grills, broilers, fryers, ovens and a variety of other kitchen equipment
• Assures that product meets quality standards
• Plate and garnish food according to company standards
• Monitor and maintain inventory levels and rotate food to ensure freshness
• Opening and closing duties as required
• Know and follow all laws, rules, regulations and company policies regarding the serving of alcoholic beverages and proper food handling; this is a part of everybody’s job description.
• Work as a team with all coworkers
• All other duties as assigned

Requirements

Qualifications

• Must be comfortable working in a fast paced, high pressure environment
• Must understand weights, measures and conversions
• Know food safety and inventory concepts such as FIFO, time and temperature requirements and the hierarchy of food storage
• Prior kitchen experience or related degree/certification required
• TABC seller certification and Texas Food Handler’s Training required prior to start and must be maintained throughout tenure
• Ability to maintain patience with guests and coworkers in difficult situations
• Must be 21 years of age or older
• Ability to communicate in English (read and speak).
• Be a craft beer lover!
• Must be able to work in a team environment
• Ability to think quickly and creatively to address unique quest needs