Job Listing Detail & Online Application Form
Date Posted: 10/09/12
A Papa Charlie’s Line Cook performs food production and presentation to the customers as directed by the chef. A PC line cook consistently uses food production methods in accordance with current federal state and local standards guidelines and regulations. Line cooks must also comply with department and organization policies, procedures and the chef’s instructions. To insure that the customer’s expectations are consistently exceeded at all times with maximum fiscal responsibility.
-Control expenses for the entire kitchen by producing only what is needed, getting proper yield of all ingredients and preparing items correctly the first time.-Produces food items that are attractive in every detail, delicious and well textured while corresponding with menus. Food temperatures must always meet safe standards and order accuracy is seldom wrong. -All government food handling regulations must be consistently followed by all kitchen staff.-Set up station thoroughly as outlined on prep lists.-Show up on time (5-10 minutes before shift), clean, sharp and ready to go.-Be prepared to work in a fast paced, exciting, sometimes chaotic atmosphere.-Be a team player.-Properly execute closing side work as outlined on prep list.-Must have transportation to get to work.-Does not exceed one late shift per month or exceed two absences seasonally.-Consistently follows all policies and procedures, training and service standards, -Fosters cooperation and teamwork among staff and provides the highest level of professionalism and enthusiasm toward the guest and fellow staff.-Always courteous to customers and staff.-Maintain high levels of sanitation and safety in the workplace.-Assist fellow staff in the performance of their duties when and where necessary.-Must be able to do heavy lifting (50) and be able to stay on feet for up to twelve hours at a time.-Must be able to work all holidays and weekends.
Based on experience.