Line Cook

Santa Fe Cattle Company (MRG, LLC); Shawnee (OK); On-site; USD 17,000 - 25,000; Full time

Job summary

Santa Fe Cattle Company (MRG, LLC) is seeking a Line Cook who can work quickly, follow recipes, and maintain high standards of quality. You will prep foods in assigned stations, restock, and help with kitchen cleanliness while staying calm under pressure.

Strong communication, ability to lift up to 40 pounds, and reliable teamwork are essential. Prior prep or line cook experience is preferred; training on safety, sanitation, and knife skills will be provided.

Qualifications

• Ability to communicate in the primary language of the work location.
• Basic math for recipe execution and portion control.
• Stand and move for extended periods (up to 6 hours).
• Lift up to 40 pounds as needed.
• Knowledge of safety, sanitation and food handling procedures.
• Finger dexterity for small tools.
• Ability to follow instructions.
• Ability to work calmly under pressure.
• Clear communication with supervisors and coworkers.
• Previous prep or line cook experience preferred.

Responsibilities

• Prepare and portion foods according to recipes and station standards.
• Restock supplies and maintain clean, organized stations.
• Assist with cleaning, sanitation, and organization of kitchen and storage areas.
• Communicate clearly with team and follow feedback from others.
• Monitor food quality and ensure proper cooking times and presentation.
• Work as part of a kitchen team to deliver timely meals.
• Maintain kitchen equipment and perform other duties as assigned by management.

Skills

Communication

Mathematics

Stamina

Safety & sanitation

Teamwork

Knife skills

Under pressure

Following instructions

Job description

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements

:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that is assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.

DISCLAIMER:

This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.