Essential Responsibilities:

• Responsible for preparing and organizing the station and cooking all food necessary to start serving.
• Prepares all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also, that food leaves the kitchen in peak condition.
• Learns menus, recipes, preparation and presentation.
• Ensures that all food is stored in proper containers and at proper storage and holding temperatures in accordance with state food safety requirements.
• Prepares food as directed to anticipate business volume and to maintain quality.
• Works with all team members to ensure smooth operation of food production and meal on shift changes.
• Enforces all controls as required such as portion control, team member meals, and stock rotation.
• Facilitate shift changes and relay any pertinent information to supervisor and/or next shift team members.
• Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
• Maintains high standard of personal hygiene in compliance with state, county, and company regulations.
• Must be able to visibly recognize condition of food, and cooking temperatures.
• Reports to work for scheduled shift, on time and in uniform in accordance with company policy.
• Knows and complies with all company policies and procedures pertaining to this position and its duties.
• Embraces OReach, Green Team, Guest Service, Team Member Satisfaction, Health and Wellness, and Safety culture.
• Performs other duties and responsibilities as required or requested.

Skills and Abilities:

• Strong leadership, management, organizational and communication skills.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability to deliver results.
• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.
• The ability to multitask and prioritize.
• Maintains a positive reputation within the community.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education and Experience:

• Minimum 1-year line cook experience preferred.
• Culinary degree preferred.

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.
• May be required to lift in excess of 40 pounds on occasion.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered inside if the worker spends approximately 75 percent or more of the time inside.
• Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.
• Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

OReilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected clas ifications.