Line Cook

We are looking for Line Cooks to join our team! We offer our Co-workers 401K, medical, dental, vision and life insurance, generous dining discount and daily co-worker meal and tuition reimbursement! $500 bonus after 6 months of employment! Weekend and evening availability required. Sauté and Grill experience preferred.

Our Line Cook’s primary responsibility is to collaborate with the Chef/Sous Chef in producing, creating, and improving items. The Line Cook is engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. The Line Cook follows and ensures compliance with food safety handling policies and maintains an organized and hygienic work area, including personal hygiene procedures. The Line Cook must be thoroughly familiar with Lawry’s appearance standards, safety procedures and the overall operation of our kitchen.

Essential Functions:

• Consistently and sufficiently meet Lawry’s standards, providing and exuding quality, and professionalism; and conducts himself or herself in accordance with Lawry’s Code of Ethics.
• Comply with all of Lawry’s employment-related policies and procedures; including accurate records of hours worked, breaks, communication of shift changes, tardiness, or absence; and behavior consistent with the company’s desire to maintain a workplace free of incidents of co-worker harassment, discrimination, drug or alcohol abuse.
• Respects and maintains Company property and assets.
• Adheres to Lawry’s Carvery uniform and appearance standards.
• Maintains proper food handling and sanitation standards.
• Demonstrates safe work habits, particularly in relation to knife handling.
• Maintains a safe workplace by keeping work and dining areas clean and free of debris and hazards.
• Does all preparation for the station and sets it up appropriately.
• Cooks food as ordered and to the appropriate temperature.
• Works closely with the Chef/Sous Chef to prepare specialty items for daily business..
• Read computer ordered check.
• Orders food to other cooks.
• Listens to orders called by other cooks.
• Times food to come up at the same time as all other items on the same table.
• Cleans the entire line at the end of the evening.
• Wraps all food at the end of the evening.
• Cleans and wraps all food in front of walk-in.
• Counts all food items at the end of the evening and tracks them on a production sheet.
• Prepares condiments, salads, dressings, sauces, side dishes, desserts, and other menu items strictly according to Company recipes.
• Operates all cooking and preparation equipment safely and per the manufacturer’s directions.
• Unpacks, inspects, stores and rotates food items in accordance with established procedures, i.e. “FIFO” (first in, first out).
• Keeps tools, cutlery, machines, and cooking equipment in good working order.
• Operates the Posi ordering system efficiently.
• Works efficiently, accurately, and quickly to expedite the guests’ food orders.
• Contributes to meeting unit food cost goals through portion and waste control.
• Assists other co-workers and departments with their duties as needed to ensure guest satisfaction.
• Express and exchange ideas in spoken and written English in an average manner.
• Demonstrate knowledge of Lawry’s Restaurants, including family history, locations, service and meal hours, and frequent diner benefits.
• Demonstrate effective teamwork and cooperation with co-workers, management, vendors, and/or suppliers.
• Be dressed in a clean, designated uniform and acceptable footwear, ready to begin at the start of all scheduled shifts, and work until the end of scheduled shifts, unless authorized by management for approved shift or work schedule change.
• From time to time, assumes other co-worker’s duties during off-peak hours when staff is reduced
• Attend all mandatory co-worker meetings, training, informational, and education sessions.
• Reports all damaged or malfunctioning fixtures and equipment to the Manager on duty promptly.
• Reports all accidents or unsafe conditions to the Manager on duty immediately.

 Position Qualifications:

• Shows confidence, energy, and enthusiasm with a professional, clean appearance, and a friendly, helpful, approachable demeanor.
• Satisfactory physical and mental health to perform the requirement of the job, and to work with the public in compliance with applicable food service health and safety regulations.
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 100 lbs. and exert up to 150 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands, and fingers.
• Be available and willing to work all scheduled shifts within the priority scheduling and seniority systems as established at each location, including working weekends and holidays.
• Capable of communicating with others, able to express and exchange ideas in spoken and written English in an average manner.
• Basic math proficiency.
• Able to wear the required uniform.
• Able to listen and follow instructions carefully.
• Capable of following basic recipes.
• Must have reliable transportation.

 Experience:

• At least one (1) year of previous experience as a Line Cook in a high-end dining establishment is required. Must be able to read scales.

Licenses/Certifications:

• Current Local/State Food Handler’s Training Certifications as required.

Computer Skills:

• Basic familiarity with computers and calculators.

Education:

• High school diploma or GED preferred. Some college or culinary education is beneficial.

Salary Range: $20-$24/hour