Line Cook
Description

Summary: Line Cooks are responsible for the production of accurate, hot (or cold) and appropriately portioned meals for our guests. 


Duties:

  • Being a promotional spokesman for Saint Arnold; this is a part of everybody’s job description
  • Be prepared to work at designated start time
  • Maintain a safe, clean and sanitary work area, kitchen and restaurant
  • Prepare a variety of meals following company standards using grills, broilers, fryers, ovens and a variety of other kitchen equipment
  • Assures that product meets quality standards
  • Plate and garnish food according to company standards
  • Monitor and maintain inventory levels and rotate food to ensure freshness
  • Opening and closing duties as required
  • Know and follow all laws, rules, regulations and company policies regarding the serving of alcoholic beverages and proper food handling; this is a part of everybody’s job description.
  • Work as a team with all coworkers
  • All other duties as assigned
Requirements


  • Must be comfortable working in a fast paced, high pressure environment
  • Must understand weights, measures and conversions
  • Know food safety and inventory concepts such as FIFO, time and temperature requirements and the hierarchy of food storage
  • Prior kitchen experience or related degree/certification required
  • TABC seller certification and Texas Food Handler’s Training required prior to start and must be maintained throughout tenure
  • Ability to maintain patience with guests and coworkers in difficult situations
  • Must be able to be on your feet for the duration of your shift
  • Must be 21 years of age or older
  • Ability to communicate in English (read and speak).
  • Be a craft beer lover!
  • Must be able to work in a team environment
  • Ability to think quickly and creatively to address unique quest needs
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