Back of House | Line Cook, Prep Cook (La Jolla)

Boh - Line Cook / Prep Cook

Reports To : Manager On Duty, Culinary Manager, Corporate Operations / Culinary Leader

Direct Reports : None

Compensation Package :

• Competitive Hourly Wage + Tips + Covid Bonus
• Sick Leave (earned according to local / state / federal compliance mandates by location)
• Medical Insurance (Paid 50% by the company for full-time or FT equivalent EE's)
• Commuter Benefits
• Free Shift Meal
• Maternity / Paternity Leave
• Discounted meals at all corporate owned restaurants

Key Areas Of Performance :

Supervisory Requirements :

Physical Demands :

Work Environment :

The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position.

The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.

This job description does not constitute a contract for employment and may be changed at the discretion of Company Leadership with or without notice.

Position Summary :

Responsible for overall performance of Culinary Operations in the Restaurant. The BOH Line Cook / Prep is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation. The BOH Line Cook / Prep Cook will collaborate with the Manager to ensure the complete satisfaction of guests at the restaurant as a result of the food being prepared and served. This position contributes to the planning, organization, and training necessary to achieve restaurant objectives in food production, guest satisfaction, increased sales, managed costs, employee retention, communication and awareness, food quality, and compliance.

This position consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures.

Requirements :

Position Qualifications :

At least 1 year experience cooking in a restaurant kitchen preferred

Demonstrated success in culinary excellence and food service hospitality

Knowledge of OSHA and EEOC regulations, restaurant / food safety procedures

Point of Sale (POS) knowledge / skills preferred

Ability to successfully perform all job duties of the Line Cook / Prep Cook role

Food Safety / Food Handler certification required

Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.

Ability to communicate effectively, both orally and in writing, in the English language

Possesses basic math skill (add, subtract, multiply, divide)

Places a value on diversity, community, and shows respect for others

Proven ability to problem solve and handle high stress situations

Must be prepared to multitask in accordance with the demands of the business

Ability to identify and anticipate opportunities and implement corrective action steps

Ability to work weekends, holidays, and evenings