Line cook

Giant Eagle; Carmel (IN); On-site; USD 28,000 - 38,000; Full time

Job summary

Giant Eagle is seeking a Line Cook who plays a vital role in ensuring excellent service and guest satisfaction. Responsibilities include preparing and cooking food items, maintaining safety protocols, and delivering exceptional guest service. Candidates should have prior food service experience and a passion for culinary excellence.

Qualifications

• Prior experience in food service or related field is desired.
• At least 18 years of age required.

Responsibilities

• Ensure food is prepared simultaneously, maintaining high quality.
• Understand and demonstrate cooking methods and procedures.
• Maintain safety as the top priority in all aspects.

Skills

Food Safety

Cooking Methods

Guest Service

Education

No High School diploma required

Job description

Job Summary

Our Line Cook is a key player in making sure each guest receives their restaurant order promptly and accurately and leaves our store with a smile and a memory of unparalleled service. You'll be part of an amazing team and will help to build guest loyalty through your own shining example. Your first responsibility will be to prepare and season a variety of meats, vegetables, soups and other food items in accordance with prescribed recipes.

Job Description

• Experience Required: 6 months to 1 year
• Experience Desired: Prior experience in food service or related field
• Education Desired: No High School diploma required
• Certification or Licensing Required: Food Safety
• Lifting Requirement: Up to 50 pounds
• Age Requirement: At least 18 years of age

Job Responsibilities

• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Understand and demonstrate various cooking methods, ingredients, equipment and procedures.
• Maintain safety as the top priority in all aspects of your work, for our Team Members, guests, and products.
• Provide unparalleled guest service, constantly striving to delight and surprise our guests, vendors, and stakeholders.
• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, cutting meat or preparing sauces).
• Cook menu items in cooperation with the rest of the Restaurant Staff.
• Answer, report and follow Executive Chef's instructions.
• Clean up kitchen and package or discard leftover food.
• Know and consistently comply y with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures