Line Cook

BL Restaurant Operations; Downey (CA); On-site; USD 30,000 - 40,000; Full time

Job summary

A dynamic restaurant chain is seeking team members who are innovative and service-oriented to join their family. Ideal candidates should have a background in hospitality and possess a positive attitude. Responsibilities include ensuring area cleanliness, preparing menu items, and maintaining high quality standards. Candidates must be able to stand for long periods and lift heavy items. This role encourages personal expression and aims to create memorable guest experiences.

Qualifications

• At least two years experience in a similar capacity.
• Good physical condition and ability to stand for long periods.

Responsibilities

• Report to the General Manager/Manager on time.
• Prepare service area and menu items before service.
• Follow sanitation and safety procedures.

Skills

Basic restaurant hospitality

Service-minded attitude

Education

High School diploma or equivalent

Job description

Bar Louie is: A LOCAL BAR with stunning, handcrafted drinks a dynamic beer selection and American food that stands out in a unique, comfortable urban atmosphere; where above all people have a great time with old friends while making new ones. What’s so great about working with Louie? As a member of the Bar Louie family you have bragging rights that you work for a concept that is innovative, growing AND encourages you to be YOU.

Job Description

Required Training/Experience/Education

• High School diploma or equivalent helpful, but not required.
• At least two years experience in a similar capacity.
• Knowledge of basic restaurant hospitality and fully engaged, service minded attitude.

Bar Louie Expectations

• Respectful
• Results Driven
• Smart
• Trustworthy
• Innovative
• Team Oriented
• Chooses the right Attitude: Be Bold – Be YOU – Be the Best
• Guest 1st Mentality
• Create Relationships
• Treat it Like You own it
• Be there – Be present
• Work Hard – Have Fun – Make Money

Responsibilities and Duties

Believes in and follows all Employee Handbook standards and expectations.

• Punch in, sign in and report to the General Manager/Manager on time
• Check with Kitchen Manager/ Manager for all specials. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area.
• Stock food products/equipment needed for station, clean, set/prepare service area 15 minutes prior to service to ensure the station is totally equipped for service
• Avoid leaving the station during peak periods.
• Follow sanitation and safety procedures.
• Take breaks only at non-busy periods and in compliance with the Bar Louie Standards.
• 100% responsibility for the quality of product served as recipes and spec sheets.
• Maintains good cleaning habits in area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment.
• Attend all scheduled employee meetings and offer suggestion for improvement.
• Maintains positive communication with fellow Team Members.
• Make certain all products needed to assure a smooth service period well stocked.
• Rotate all perishable products properly.
• When closing, close properly following the checklist for your station. Assist others in closing the kitchen.
• Keep a clean and professional appearance at all times.
• Check with supervisor of duty regarding condition of station at end of shift.
• Passes all general and departmental tests with 90% grade or greater.
• Perform other related duties as assigned by KM/Manager/Key Employee.

Qualifications

• Able to stand for 10 hours.
• Able to lift at least 50 pounds
• Reasonable ability of hearing for safety and accurate communication
• Reasonable command of the English language
• Good physical condition
• Must be alert to the Team member and Guest's needs