Line Cook

Kennedy's Steak House; Eugene (OR); On-site; USD 30,000 - 45,000; Full time

Job summary

Kennedy's Steak House is seeking a skilled Line Cook to join our dynamic kitchen team in Eugene, Oregon. The ideal candidate will be responsible for high-quality food preparation and maintain safety and sanitation standards. We offer a competitive work environment that values diversity and work-life balance.

Benefits

Work-life Balance

Competitive Work Environment

Inclusive Workplace

Qualifications

• Proficient in preparing menu items according to recipes.
• Experienced in using kitchen tools safely.
• Available for flexible shifts, including nights/weekends.

Responsibilities

• Prepare and cook menu items to meet required quality and presentation.
• Follow health and safety guidelines, including sanitation protocols.
• Collaborate effectively with kitchen staff and manage inventory.

Skills

Communication

Multitasking

Kitchen Equipment Handling

Food Preparation

Job description

• Diverse, Inclusive, Welcoming Safe Space for Everyone
• Opportunities to Group
• Work-life Balance
• We're Competitive

Position Overview : The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications :

• Proficient in preparing menu items consistently to the specified recipes and customer requests.
• Available to work flexible shifts, including evenings, weekends, and holidays.
• Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.
• Effective communicator with the ability to follow oral and written instructions.
• Capable of multitasking effectively under pressure in a busy kitchen setting.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities :

• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effectively with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.