Line Cook - Sun Diner, Nashville Nashville, TN

POSITION SUMMARY

This role's primary function as a Line Cook is to be responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. The ideal candidate shows up on time for work, provides assistance to other employees in the kitchen as needed, and follows all sanitary and health-related protocols.

All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Restaurant Group principles.

Line Cook 1:

• Completes Daily Prep Assignments
• Prepares Salads
• Portsions Desserts
• Maintains Cleanliness of Line and Prep Areas

Line Cook 2:

• Ability to meet all requirements for Line Cook 1
• Preparation and cooking of all fried foods
• Ability to operate broiler and oven in accordance with kitchen needs

Line Cook 3:

• Ability to meet all requirements for Line Cook 2
• Correctly preps, seasons, and cooks all entrees, specifically meat, poultry, and seafood
• Assists Chefs in cutting meat while following specifications and quality standards
• Responsible for overseeing the sauteing and grilling stations

• Reports to work on time and is on the prep station as indicated on the work schedule
• Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards
• Correctly 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 timing
• Prepare equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Reports any problems or discrepancies to Sous Chef/Exec Chef on a timely basis.
• Rotates and restocks all pantry food items, condiments, plateware, smallware's, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business
• Checks, 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 smallware's to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels
• Assists other kitchen personnel in food preparation and side work according to prep lists
• Communicates and coordinates with the food runners to ensure that all food product is prepared and ready for service at the correct time
• Correctly 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 cleanliness.
• Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls and shelving
• Uniform meets restaurant requirements and is maintained and clean
• Practices positive personal hygiene and cleanliness habits during all work shifts
• Accomplishes 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 Chef
• Performs all additional duties as assigned

• Accountability
• Adherence to Policy
• Attitude
• Confidentiality
• Development
• Job skills knowledge
• Judgment
• Organization
• Productivity
• Punctuality
• Quality of work
• Teamwork
• Verbal communication
• Working relationships
• Written communication

• Experience as a pantry, prep, or line cook in a fast paced, high volume, premium casual restaurant preferred
• Experience with fresh products preferred
• Minimum 100 covers per shift
• Must be able to taste to distinguish flavors, spices, temperatures, mouth feel, and odors to evaluate food and beverage products
• Must be able to work in an environment with extreme cold (around 30 degrees), heat above 100 degrees, loud noises from restaurant equipment, fumes, odors, dust, and smoke
• Must use cut gloves as required for safety
• Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests
• Ability to understand communication in English
• Position may require work on nights, weekends, and holidays
• Must be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 pounds
• Must be able to stand for up to eight hours and maintain mobility
• Must be able to bend, kneel, stoop, reach and squat regularly
• Maintains good grooming habits

This company participates in E-Verify. Please use the information on the E-Verify process and your rights in relation to E-Verify.

TC Restaurant Group is an Equal Opportunity Employer.