Line Cook

Roadhouse Colorado Springs LLC; Colorado Springs (CO); On-site; USD 22,000 - 30,000; Full time

Job summary

Roadhouse Colorado Springs LLC is seeking a Line Cook to prepare and cook food according to company specifications and set up stations per schematics. You will assist kitchen management with daily tasks, maintaining urgency and professional communication.

Responsibilities include setting up stations, preparing ingredients, cooking on various surfaces, and following chef instructions while ensuring food quality and proper sanitation standards.

Qualifications

• Brigade-style line experience and ability to work on a kitchen line.
• Familiarity with common cooking techniques and procedures.
• Must maintain food safety and sanitation standards.

Responsibilities

• Set up and stock stations with all necessary supplies.
• Prepare ingredients for cooking and sauces.
• Cook food on various surfaces and equipment.
• Follow Executive Chef and Kitchen Manager instructions.
• Monitor stock, order ingredients when shortages occur.
• Label and tag prepped items and maintain portion control.
• Read and execute food tickets and manage expo as needed.
• Perform duties to ensure timely plating and presentation.
• Comply with sanitation and safety regulations and maintain a professional attitude.

Skills

Brigade-style line experience

Cooking techniques

Food safety awareness

Education

Food Handlers card

Job description

Description

Job Summary

The role of the Line Cook is to cook, prepare, and build food exactly per the company specifications and set up stations per schematics. Line cook duties will consist of assisting kitchen management with their daily tasks, while operating with a sense of urgency and maintaining professional communications.

Essential Functions

• Set up and stock stations with all necessary supplies.
• Fill out and sign station sheets.
• Prepare ingredients to use for cooking (e.g. chopping vegetables, butchering/cooking meat, and preparing sauces).
• Cook food on various surfaces and equipment.
• Report to and follow Executive Chef and Kitchen Manager instructions.
• Label and tag prepped and bottled items.
• Monitor, stock, and request orders when there are shortages of ingredients.
• Ensure that food comes out simultaneously, per presentation requirements, and in a timely fashion.
• Comply with nutrition and sanitation regulations, along with safety standards.
• Maintain a positive and professional approach with coworkers and guests.
• Needs to be knowledgeable throughout active productive lines.
• Fill out temperature logs.
• Understand and memorize fryer schematics.
• Maintain food quality and portion control.
• Use time management regarding food orders through constant multi-tasking.
• Read and execute food tickets.
• Manage Expo as needed.
• Review bathroom cleanliness (per training guidelines).
• Perform other duties as assigned.

Experience and Education:

• Ability to work on a brigade-style line.
• Familiarity with cooking techniques and cooking procedures.
• Food Handlers card (as required per location).

Requirements

Physical Requirements

• Frequently stoop, kneel, crouch, or crawl,
• Stand, walk, climb stairs, balance;
• Use hands to grip, handle, feel, reach.
• Use cleaning compounds and cleaning products.
• Exposure to hot and/or cold temperatures.
• Lift 50 pounds at waist or shoulder level. Over 50 pounds requires usage of lift-assists.
• Requires normal color vision.
• This is a Safety Sensitive position due to the requirements of working with sharp tools and machinery.