We're paying $13.00-$15.00 (starting) for Line Cooks.
Sign on bonus of $300.
Please distribute to your alumni, contacts, etc. and let me know if anyone is interested. Starting training next week and would like to bring someone on board ASAP.
* Preparation and presentation of food items in accordance with established standards of quality, appearance, portion size, and food safety.
* Stocks and maintains sufficient levels of product at line stations in accordance with established guidelines and par stocks.
* Ensures consistent and proper rotation of product at line stations.
* Assists with food prep and cleaning projects during off-peak periods as needed.
* Closes the kitchen properly and efficiently, following posted closing checklists for each line station. Assists others in closing their stations as necessary.
* Attends and is actively involved in all employee meetings, including suggesting ideas for improving the quality, efficiency, and safety of this operation.
* Performs other duties as reasonably assigned by management.
SCOPE:
1. Carries out general job functions in accordance with Jordan’s Policies and Procedures. (1)
WORKING RELATIONSHIPS:
Reports To: Executive Chef, Sous Chef
Supervises:
Works With: Line Cooks, Prep Cooks, Dishwashers
AUTHORITY SCALE: (1) What I can do without authorization ; (2) What I can do must must inform supervisor ; (3) What I can do only after receiving authorization
JOB DESCRIPTION: Line Cook
SUMMARY:
The Line Cook is primarily responsible for preparation and presentation of food items in accordance with standards of quality, appearance, portion size, and food safety. Additional responsibilities include stocking sufficient product, ensuring proper rotation of product, and properly cleaning and breaking down the kitchen after his/her shift. Line Cook staff will also be expected to assist with food prep and cleaning projects as necessary. Reports directly to the Sous Chef and Line Manager.
ESSENTIAL FUNCTIONS:
1. GENERAL
a. Prepares and presents menu items effectively.
b. Adheres to food handling and storage policies.
c. Maintains a clean and organized station at all times.
d. Works well with others and is a “team player.”
e. Closes the kitchen properly and efficiently.
2. FOOD SAFETY & PLANNING
a. Ensure all food products on the your station are properly stored and prepared in compliance with Jordan’s Policies, HACCP Guidelines, and WY Health Codes.
b. Achieve 100% ACCURACY in the preparation and presentation of all menu items.
c. Achieve 100% COMPLIANCE with Jordan’s cleanliness standards including staff uniform/appearance, station cleanliness, and closing checklists. Follow proper check-in/check-out procedures.
d. Must be ServSafe Certified.
3. DAILY SPECIAL DEVELOPMENT
a. Assist with preparation and production of daily specials.
4. TRAVEL
a. May be requested to assist in special culinary events offsite.
i. These events may be for catering contracts, charity events, etc.
5. GUEST SERVICE
a. Maintain awareness of guest complaints and inform Sous Chef, Executive Chef, or GM of any unresolved issues.
6. EQUIPMENT MAINTENANCE
a. Maintain 100% COMPLIANCE with Jordan’s equipment cleaning and maintenance schedule.
QUALIFICATIONS
1. GENERAL
a. Associates Degree in Culinary Arts or Hospitality with 1+ years experience as a line cook.
i. Candidates without a degree must have 3+ years as a line cook.
b. Proficient in the following areas: Knife Skills, Produce Fabrication, Vegetable Production, Grain Production, Meat/Fish Production
c. Understands customer expectations.
d. Able to work 8+ hour shifts and up to 50 hours per week.
e. Must have a valid drivers’ license, be eligible to work in the United States and must agree to a background/credit check.
2. PERSONAL
a. Shows self-discipline and initiative on the job.
b. Pleasant, polite manner and a neat/clean appearance.
c. Strives to meet established workplace standards and quality standards.
d. Must thrive in a high-pressure environment where many demands must be coordinated and achieved in a limited amount of time.
e. Solid communication skills for interacting with diverse staff.
3. SKILLS
a. Able to read and interpret a myriad of documents including: Employee Handbooks, Training Manuals, Prep Lists, Maintenance Instructions, Staff Schedules, and more…
b. Receptive to on-the-job training and coaching from both co-workers and supervisors.
c. Able to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
d. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
4. ACCOUNTABILITIES
a. Keeps Sous Chef and Line Manager promptly and completely informed of all outstanding issues.
b. Completes all job responsibilities and performance objectives in accordance with Jordan’s policies and procedures.
c. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximizing employee morale, productivity, and effectiveness.
d. At all times provides a favorable image of Jordan’s and promotes its “We Care” philosophy.
e. Performs other duties and responsibilities as requested.
5. WORKING CONDITIONS
a. Typical work week will be between 35 and 40 hours.
b. Able to perform all functions on your assigned station.
c. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 50 pounds and repetitive hand and wrist motion.
d. Workplace conditions will vary with factors including heat, cold, and potentially hazardous equipment.
6. PHYSICAL REQUIREMENTS
a. Will be expected to lift and/or move 25 to 50 pound objects frequently and occasionally move objects up to 100 pounds.
b. Manual dexterity and physical ability to hear, see, speak, reach, climb, carry, stoop, and walk as well as lift.
c. Able to work in a kitchen environment on a daily basis.
7. BEHAVIOR
a. Uncompromised integrity.
b. Respectful to all.
c. Demonstrates good interpersonal relations with peers, subordinates, superiors, suppliers, customers, and public.
d. Exhibits ability to create and maintain climate of transparency.
e. Demonstrates ability to represent the company in the best possible light by exhibiting qualities of leadership, honesty, integrity, and cordiality.
f. Exhibits maturity, self confidence, and loyalty to company.
g. Willing to maintain positive personal image internally and externally.
h. Demonstrates ability to perform one job to another, patience, moderate temperament, and reliability.
8. KNOWLEDGE
a. Basic competency in culinary arts, especially French, Regional Midwestern, and Steakhouse cookery.
b. Understands general restaurant operations including: Workplace safety, food safety, food/labor cost, and Jordan’s Workplace Policies/Procedures.
9. RESPONSIBILITY FOR ACCURACY / EFFECT OF ERROR
a. Failure to properly adhere to all Jordan’s policies and procedures may expose the company to substantial legal and/or financial liabilities.
10. LIMITS OF AUTHORITY
a. On Expenditures:
i. No authority to requisition food or equipment.
b. Contracts/Commitments:
i. No authority to make any commitment or contract on behalf of the company including creation of bank accounts, borrowing funds, et al.
c. Entering Into Legal Process:
i. No authority to enter legal process.
d. On financial/proprietary information.
i. No authority to disclose any financial/proprietary info.
