Line Cook

I. Position Summary: 

The Line Cook position is responsible for preparing menu items consistently, quickly and in line with  Company specifications.  

II. Essential Functions: 

Follows a recipe book to prepare and cook meats, fish, poultry, gravies, soups, vegetables and other foods according to proper preparation methods.  

Must cut, broil, sauté, & fry.  

Practices safe food handling and cleanliness at all times.  

Prepare food prep and production recipes per the current Twin Peaks recipe book.  Responsible for unpacking and organizing received goods.  

Cleans with chemicals while wearing gloves.  

Work may be fast-paced and a high degree of quality and accuracy are required.  

Must maintain a high degree of pace and intensity for an extended period of time. 

Must have strong menu knowledge.  

Have the ability to accurately read, organize and coordinate tickets 

Ability to communicate with others to ensure accuracy and guest satisfaction. 

Able to adhere to schedule and be on time for shifts. 

Operate and participate effectively in a team environment 

Physical Effort  

Lifting- up to 10lbs constantly, up to 50lbs infrequently  

Lifting from floor to shoulder constantly and overhead infrequently. 

Exposed to cleaning chemicals. 

Color and depth perception are required for vision. Needs both near and far vision. 

Twists and reaches frequently.  

Grasps objects to move or manipulate them constantly. 

Stands and walks constantly. 

Listen to and comprehends instructions from Managers and coworkers over background restaurant and equipment noise constantly. 

Frequent hand washing is required. 

III. Other Functions: 

Other duties as assigned by supervisor 

Must adhere to company uniform and appearance policy 

IV. If management or supervisory position, which positions report directly to this one?  None 

V. Qualifications:  

High School degree or equivalent preferred 

Experience preferred 

VI. Knowledge, Skills and Abilities:  

Minimum of 2 years related experience preferred

Job Description 

Has strong knowledge of commonly-used concepts, practices, and procedures in a restaurant. Relies on experience and judgment to make effective decisions. 

Strong interpersonal skills 

Team player 

VII. Working Conditions:  

Equipment  

Kitchen equipment, knives, dish machine, garbage cans, ice buckets, food product, cleaning product Work Environment  

Typical restaurant environment, heat and a/c, cold in freezer and walk in refrigerator 

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.