Job Description

Line Cook

Reports to: General Manager/ KM

Required Training/Experience/Education

• High School diploma or equivalent helpful, but not required.
• At least two years experience in a similar capacity
• Knowledge of basic restaurant hospitality and fully engaged, service minded attitude

Minimum Qualifications

• Able to stand for 10 hours.
• Able to lift at least 50 pounds
• Reasonable ability of hearing for safety and accurate communication
• Reasonable command of the English language
• Good physical condition
• Must be alert to the Team member and Guest's needs

Bar Louie Expectations

• Respectful
• Results Driven
• Smart
• Trustworthy
• Innovative
• Team Oriented
• Chooses the right Attitude: Be Bold – Be YOU – Be the Best
• Guest 1st Mentality
• Create Relationships
• Treat it Like You own it
• Be there – Be present
• Work Hard – Have Fun – Make Money

Responsibilities and Duties

• Believes in and follows all Employee Handbook standards and expectations.
• Punch in, sign in and report to the General Manager/Manager on time
• Check with Kitchen Manager/ Manager for all specials. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area.
• Stock food products/equipment needed for station, clean, set/prepare service area 15 minutes prior to service to ensure the station is totally equipped for service
• Avoid leaving the station during peak periods.
• Follow sanitation and safety procedures.
• Take breaks only at non-busy periods and in compliance with the Bar Louie Standards.
• 100% responsibility for the quality of product served as recipes and spec sheets.
• Maintains good cleaning habits in area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment.
• Attend all scheduled employee meetings and offer suggestion for improvement.
• Maintains positive communication with fellow Team Members.
• Make certain all products needed to assure a smooth service period well stocked.
• Rotate all perishable products properly.
• When closing, close properly following the checklist for your station. Assist others in closing the kitchen.
• Keep a clean and professional appearance at all times.
• Check with supervisor of duty regarding condition of station at end of shift.
• Passes all general and departmental tests with 90% grade or greater.
• Perform other related duties as assigned by KM/Manager/Key Employee.

Bar Louie Evansville