Line Cook 3

J  o  b    D  e  s  c  r  i  p  t  i  o  n

JOB INFORMATION

Title:

Line Cook III

Title Description:

Line Cook 3

FLSA Status:

Non-Exempt

Reports To:

Sup, F&B Kitchen-NC

Supervises:

Approved Date:

5/3/2024 10:30:43 AM

Date Last Edited:

5/3/2024 10:30:38 AM

Locations:

NC Mills River

Function:

Food and Beverage

Business Entity:

Mills River Food&Beverage

Cost Center:

F&B Kitchen

Employee Type:

Full Time; Part Time

Age Requirement:

18+

Employee Supervisory Classification:

POSITION SUMMARY

The Line Cook III works closely with all other positions in the Back of the House operations to prep, cook, and expedite food to the guests ordering onsite, delivery, and to-go.  The Line Cook III follow recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards.  The Line Cook III will assist with training and serves as a mentor to Line Cooks I and II.  The Line Cook III is proficient in all areas of the kitchen and is responsible for using their advanced knowledge to contribute to the continuous improvement of kitchen systems, sustainability initiatives, and employee skill development.

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Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager

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Responsible for opening and closing SOPs associated with the Taproom kitchen, assists others as needed; evaluates and suggests changes to continuously improve processes

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Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necesssary

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Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition

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Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness

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Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge

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Receives shipment and organizes product according to FIFO and health and food safety standards

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Assist with the training line cooks

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Actively monitors their station and those around them for potential needs, sanitation and safety standards, alerts concerns and suggestion for improvements to supervisor.

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May be assigned additional work within the restaurant operation as needed

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Additional Responsibilities

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Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines

0%

No travel expected

QUALIFICATIONS

3 years

Working in a commercial kitchen in various stations as a line cook.

X

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A pattern of regular, prompt, dependable attendance required

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Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests

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Advanced understanding of prep, stocking levels, sanitation, and execution within the kitchen

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Work effectively as part of team and the ability to mentor Cook I & II teammates

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Exceptional communication and the ability to work effectively as part of a team

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Advanced knowledge of food product and cooking methods

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Proficient mathematical skills necessary to understand recipes and conversions, measurements, requisition amounts, and portion sizes

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Understanding of BOH systems and prep calls, able to communicate concerns and assist leadership as needed

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Ability to expand and convert recipes to achieve different yields

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Ability to collaborate on menu development

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Advanced knife skills with a high focus on knife safety

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Beginner butchery skills is preferred, but not required

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Experience training fellow employees required

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Ability to react to guest traffic fluctuations, and effectively communicate necessary prep and stocking changes to coworkers and supervisor on duty

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Strong work ethic and high level of professionalism with strong attention to detail

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A demonstrated ability to effectively communicate with peers, leaders, and FOH employees

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Basic computer literacy skills

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A pattern of regular, prompt completion of company assigned trainings

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Advanced knowledge of sanitation and personal hygiene practices required

SERV Safe Food Handler

within 30 Days

X

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Sitting - Rarely
• Walking - Frequently
• Standing - Constantly
• Bending (Waist) - Frequently
• Bending (Neck) - Frequently
• Lifting - Occasionally
• Carrying - Frequently
• Pushing - Occasionally
• Pulling - Occasionally
• Squatting - Occasionally
• Kneeling - Occasionally
• Twisting (Waist) - Frequently
• Twisting (Neck) - Frequently
• Grasping - Constantly
• Talking - Frequently
• Hearing - Constantly
• Repetitive Motion - Constantly

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Indoors - Constantly
• Outdoors - Occasionally
• Humid - Occasionally
• Extreme changes in temperature - Occasionally
• Work near moving mechanical parts - Occasionally

The physical demands and work environment described here are representative of those that must be met and respectively encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.