LINE COOK

Elephante; Dallas (TX); On-site; USD 31,000 - 42,000; Full time

Job summary

Elephante in Dallas seeks a Line Cook to ensure quality and consistency of all menu items, while maintaining a courteous service mindset for gracious hospitality.

Responsibilities include station setup, proper mise en place, sanitation, and adherence to health standards. Must be able to work varied shifts in a fast-paced, high-volume venue; previous line cook experience is preferred.

Qualifications

• Line cook training and food handling certification.
• Previous culinary experience preferred.
• Ability to stand, lift up to 50 lbs and work in a fast-paced kitchen.

Responsibilities

• Maintain professional appearance and sanitation of station and venue.
• Follow orders from POS system and expeditor.
• Set up and close stations; stock supplies; FIFO mise en place.
• Communicate product needs to chefs and support staff.
• Attend pre-service meetings and trainings; work as part of a team.

Skills

Line cook experience

Food handling

Team player

Flexibility

Education

Line cook training

Food Handling Certificate

Tools

POS system

Job description

Description

Job Summary

Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Job Activities

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Anticipate and accommodate the needs of the guests.
• Handles all allergy and/or dietary restrictions and modifications.
• Accurately follows all orders received from the POS system and/or direction from the expeditor.
• Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
• Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player.
• Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
• Possesses general knowledge of the venue.
• Complies with Department of Health and company sanitation standards.
• Communicates product needs to the chefs and the support staff.
• Required to check cover counts, BEOs and/or Fire Sheets.
• Properly sets‑up station and performs opening/closing procedures as directed by management, including:
• Stocks station with prescribed supplies.
• Sets “mise en place” following FIFO and company standards.
• Wipes down and sanitizes station.
• Performs opening side‑work as prescribed.
• Performs closing side‑work as prescribed.
• Reports all breakage, damage of equipment or furniture immediately to management.
• Attends and participates in daily pre‑service meetings (where applicable).
• Attends and participates in any training sessions or departmental meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of Company, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

Requirements

Education, Experience and Skill Requirements

• Company in‑venue Line Cook training and Food Handling Certificate.
• Previous culinary experience preferred.
• Experience as a line cook in a high‑volume culinary operation preferred.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast‑paced and ever‑changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.