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Job description
Line CookThe primary function of the line cook role is to prepare ingredients and maintain stations used in the cooking process while ensuring the kitchen remains clean, sanitized, and operating safely. Responsibilities include prepping food for frying, sautéing, and grilling; monitoring cooking processes to ensure food is prepared to the appropriate standards; and maintaining kitchen equipment, including fryers, grills, and other cooking appliances, to ensure proper and safe operation.The ideal candidate demonstrates reliability by arriving to work on time, assisting fellow kitchen staff as needed, and consistently following all sanitary, safety, and health-related protocols. All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Group principles.Essential functions/skills of the position include, but are not limited to:Reports to work on time and is on the prep station as indicated on the work schedule time.Correctly seasons, cooks, and plates all entrees (meat, poultry, and seafood) and ensures that all food is prepared and served up to standards of quality, presentation, and timing. Ensures food is never held on the line.Assists the chefs in cutting meat; when cutting meat, follows the specifications, quality standards, and proceduresPrepares broiled, fried, and baked food items in accordance with kitchen needsPreps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation, and quality standardsCorrectly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to TCRG standards of quality, presentation, and timingRotates and restocks all pantry food items, condiments, plateware, small wares, equipment, and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the businessChecks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and small wares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levelsPerform various job duties that will include operation of fryer, broiler, and oven top in accordance with kitchen needs.Communicates and coordinates with the broiler cook to ensure that all food products are prepared and ready for service at the correct timeAssists other kitchen personnel in food preparation and side work according to prep listsCommunicates and coordinates with the food runners to ensure that all food product is prepared and ready for service at the correct timeCorrectly completes all station closing duties at the end of each shift. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanlinessMaintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls, and shelvingUniform meets restaurant requirements and is maintained and cleanPractices positive personal hygiene and cleanliness habits during all work shiftsAccomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Exec ChefPerforms all additional duties as assignedIn addition to the aforementioned essential job functions, the line cook will be evaluated on the following leadership qualities:AccountabilityAdherence to PolicyAttitudeConfidentialityDevelopmentJob skills knowledgeJudgmentOrganizationProductivityPunctualityQuality of workTeamworkVerbal communicationWorking relationshipsWritten communicationEducation/working knowledge/experience requirements:2-3 years of experience as a fry, grill, or line cook preferredExperience as a pantry or prep cook in a full service, fine dining, casual dining restaurant preferredExperience with fresh products preferredAbility to access and operate business applications for communication with fellow team members (i.e. email, chat/text messaging)Must be able to taste and distinguish between flavors, spices, temperatures, textures; Must be able to smell and distinguish between odors and scents as to their appeal and level of intensity for all food and beverage products.Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smokeMust use cut gloves as that is a company requirement for all culinary personnel for safetyMust be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guestsAbility to understand communication in EnglishPosition may require work on nights, weekends, and holidaysMust be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 poundsMust be able to constantly stand and exert well-paced mobility for a period up to eight hours in lengthMust be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periodsMaintains good grooming habitsThis company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify.E-Verify Participation PosterIER Right to Work PosterTC Restaurant Group is an Equal Opportunity Employer.
Worksite address
nashville, TN, 37201, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.