Job description

The Line Cook I sets the stage for success in our Kitchens. The Line Cook I will accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. The Line Cook I will lead areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates while maintaining a clean and safe cooking environment, and always ready and willing to take on culinary tasks as they arise.

Responsibilities include but are not limited to the following:

Key Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Minimum Qualifications:

• Must be 18 years of age or older
• 2-3 years of experience in kitchen preparation and cooking
• At least 6 months of experience in a similar capacity in a high-volume restaurant
• Part Time to Full Time availability
• Schedule flexibility with nights, weekends, and holiday availability preferred
• Displays knife skills and work in a clean / sanitary manner
• Able to follow printed recipes, plate specifications, prep lists station opening / closing checklist
• Ability to work respectfully in a team environment, communicate effectively, and ensure all tasks and projects are completed to the highest level of Ballast Point standards
• Positive attitude, outgoing personality and people-skills, a must!
• Maintain an attitude of continuous improvement either individually or as a team member
• Must have reliable transportation
• Communicate clearly with managers, kitchen, and dining room teams
• Ability to reach, bend, stoop and frequently lift up to 40 pounds
• Ability to work in a standing position for long periods of time (up to 9 hours)
• Kitchen flooring may become slippery from moisture and grease; this job requires constant attention to hazards and safety concerns
• Ability to maintain personal hygiene in accordance with Health Department standards for food service employees
• ServSafe Food Handler Certified

Physical Requirements/Work Environment

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Frequently spend 8 hours working, standing, walking, and remaining stationary on feet
• Frequently talk or hear
• Frequently use taste and smell senses
• Continuously reach, push, pull, bend, lift, carry, stoop and wipe
• Frequently wash hands and handle cleaning products
• Frequently lift and carry up to 25 pounds
• Frequently manipulate fingers, hands, and arms to cut, measure, pour, serve, carry, and wipe
• Frequently use close and distance vision and ability to adjust focus between the two

Work Environment

The work environment is fast-paced and demanding in a bar/restaurant setting with a loud noise level, high level of activity, and near others. The environment can range in temperatures from hot to cold and occasionally work in and out of refrigerated environments with slippery floors.

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Ballast Point is an equal opportunity employer and will not tolerate discrimination against any employee or applicant seeking employment on the basis of race, color, religion, creed, sex, national origin, age, disability, sexual orientation, marital status, public assistance status, veteran status, or any other characteristic protected by law.

Please note this Job Description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job Type: Full-time

Pay: $16.00 - $18.50 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Restaurant type:

• Casual dining restaurant

Work Location: One location

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