Line Cook - Eddie Merlot's

About the Organization OVERVIEW
ABOUT DIVIDEND RESTAURANT GROUP
Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders.
Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways.

Line Cooks play a key role in delivering the superior food and service that is central to the mission of Eddie Merlot’s. Line Cooks are responsible for preparing high quality food in a timely, efficient, and sanitary manner. Accountabilities include: adhering to Eddie Merlot’s Policies and Procedures manual; following Eddie Merlot’s standard recipes, procedures, and presentation specifications; meeting food and occupational safety standards;

and following guidelines for producing exceptional food with minimal waste. Line Cooks maintain their stations in a clean and orderly manner and partner with Prep Cooks, Butchers, Dishwashers, Runners, Managers, and other team members to ensure that each and every guest receives outstanding food and hospitality.

• Complete and pass required training modules – both initial and ongoing.
• Know the weekly work schedule, arrive at work on time, and meet standards for uniform and professional appearance.
• Communicate with Executive Chef or Sous Chef to learn about nightly specials, guest flow, banquets, or special events.
• Set up station in accordance with standard procedures and carry out food preparation assignments.
• Re-stock and maintain sufficient levels of food products throughout the shift. Handle, store, and rotate products in accordance with standard procedures.
• Produce food items, following Eddie Merlot’s standard recipes, portion control standards, temperature and presentation specifications, sanitation procedures, and timing guidelines.
• Prepare food dishes for guests with food allergies or intolerances.
• Maintain a clean, sanitary, and well-organized work station throughout the shift.
• Perform side and closing duties as assigned, following checklists.
• Assist with sanitary food storage, cleaning, and organization of the kitchen, walk-in coolers, and all storage areas.
• Follow established reporting procedures for re-cooks, spills and wastage, problems, incidents, and accidents.
• Demonstrate teamwork at all times by communicating openly with others and looking for opportunities to assist other team members as needed. Cross-train and willingly help in other stations and kitchen roles as needed.
• Follow all Eddie Merlot’s Policies and Procedures and guidelines for station requirements and workplace behavior.
• Attend team meetings. Communicate information regarding guest requests or complaints and ideas for improvement to Managers.
• Follow all policies and procedures, station standards and guidelines, and regulations related to food handling, sanitation and safety.
• Experienced Line Cooks may assist with training and supervision.
• Perform other related duties as assigned.
• Complete and pass required training modules – both initial and ongoing.
• Know the weekly work schedule, arrive at work on time, and meet standards for uniform and professional appearance.
• Communicate with Executive Chef or Sous Chef to learn about nightly specials, guest flow, banquets, or special…