LEAD LINE COOK at Modern Mexican Restaurants

Job DescriptionJob DescriptionDescription:Position Summary:Responsible for ensuring an efficient quality finished product before and during service hours. Core Tasks and Responsibilities: Duties may include but are not limited to the following items:Prepare food according to food handlers guidelines and restaurant recipes and standardsDemonstrate strong knowledge of proper cooking proceduresPrepare items needed for the shiftLabel and date all food stored & Rotate food as neededRemain flexible with job dutiesArrive 15 minutes prior to assigned shiftFollow opening and closing proceduresReport to managers when something is broken or needs repairKeep a clean, stocked and tidy workspaceMaintain product quality standards and consistency.Communicate openy and positively with all staff and managers at all timesStrive for guest satisfaction—maintain the goal of creating positive guest experiences.Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.Maintain a clean and organized BOH workspace.Follow and uphold Restaurant’s policies and proceduresMaintain an organized and clean workspace.Qualifications:Previous kitchen experience is required with at least 1 year of working in a similar position.Must be able to work well under pressureMust have good organizational, time management and delegation skills.Good communication skills—both written and verbal, Spanish speaking would be a definite plus.Be able to self-motivate in work environmentAble to follow written or verbal instructionsAble to work in a high pace and hot environmentAble to multi-taskAble to work all shifts and holidaysAble to do repetitive workKnowledge of kitchen equipmentKnowledge of safety rules for kitchen equipmentKnowledge of where and how everything is storedPhysical Requirements: Requires standing and carrying for long periods. This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds Requirements: