Line Cook: Air Margaritaville/ Viena
vor 6 Tg.

JOB OVERVIEW : Responsible for the preparation and / or cooking of food by following company-directed specifications and by performing the following duties :


  • Ensures all materials and supplies are available.
  • Sets up station according to established guidelines and requirements to ensure guest safety.
  • Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
  • Coordinates food orders to ensure timely and efficient delivery to each table.
  • Executes designated preparation and / or line stations without support under normal conditions.
  • Prepares food according to the sales forecast and business level.
  • Meets special guest requests while providing same quality standards.
  • Follows all company HACCP documentation and procedures throughout daily shifts.
  • Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.
  • at the end of each shift.

  • Maintains safety standards while using knives and other food preparation equipment.
  • Restocks and / or breaks down work station at the conclusion of the shift.
  • Stocks all stations as directed and cleans / closes all stations as directed.
  • Assists management in training new Staff Members within their department when applicable.
  • Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
  • Maintains high-level of knowledge regarding the company’s products and happenings.
  • Notifies manager / supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
  • Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
  • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
  • Adheres to all company policies and procedures as established in the Staff Member Handbook.

  • Good written and verbal communication skills.
  • Six months to one year minimum as a prep / line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep / line position applying for;
  • or equivalent combination of education and experience.

  • Ability to interact professionally with other departments and outside contacts.
  • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
  • Good judgment and decision making abilities.

  • High school degree or GED preferred
  • Culinary degree or equivalent preferred
  • Health permit / food safety cards and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment in states required by law
  • The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job.

    Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    Physical Requirements

  • Must be able to work in a fast-paced, high energy, and physically demanding environment.
  • Must be able to spend 100% of working time standing, walking, and reaching.
  • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
  • Feeling or grasping objects of different size and shape.
  • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
  • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
  • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and / or up to 30 pounds of force frequently.
  • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
  • Hearing sounds at normal speaking levels with or without correction.
  • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
  • Work Environment
  • Exposed to weather conditions and prevalent temperature changes.
  • Subject to moderate to high ambient noise levels.
  • Frequently required to function in narrow aisles or passageways.
  • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
  • Frequently required to wash hands and / or wear gloves.
  • Language Skills
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
  • Expressing or exchanging ideas or instructions by the spoken word.
  • Mathematical Skills
  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
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