Line Cook (Cocinero) - TBB 122

Sedgwick Restaurant Group & Affiliated Restaurants; Alpharetta (GA); On-site; USD 22,000 - 30,000; Full time

Job summary

Sedgwick Restaurant Group & Affiliated Restaurants in Alpharetta, GA is seeking a Line Cook (Cocinero) for TBB 122. Responsibilities include cooking, portioning and plating meats, fish, vegetables, soups to order as part of the Kitchen Team on the line, and maintaining equipment and station.

The Line Cook will develop knowledge of TBB122 recipes, work as a team, maintain a positive attitude, follow sanitation standards, and help ensure smooth kitchen operations from prep to service.

Qualifications

• Minimum 2 years in a professional kitchen, with at least 6 months on line cook.
• Ability to communicate clearly with Kitchen Team Members and the CDC.
• Able to stand for up to 10 hours and lift up to 50 pounds.
• Flexible availability for full-time shifts.

Responsibilities

• Prepare, cook, and plate meats, fish, vegetables, soups to order.
• Maintain a clean, sanitary line workstation.
• Follow portion sizes, cooking methods, and kitchen rules.
• Collaborate with BOH to ensure fast, accurate guest orders.
• Adhere to sanitation standards and teamwork on the line.

Skills

Communication

Teamwork

Stamina

Tools

Ovens & broilers

Refrigeration equipment

Job description

Position:Line Cook (Cocinero) - TBB 122

Location: Alpharetta, GA

Job Id:368

# of Openings:1

Line Cook (Cocinero) - TBB 122

Pays $16/Hour to $22/Hour

TBB 122 is a community-focused all-day restaurant and café serving Alpharetta artisan goods and delicious, healthful meals prepared using local, fresh ingredients. Located on quaint Marietta Street and inspired by Californian cuisine, architecture, and décor, TBB offers everything from locally roasted coffee, morning buns, and scramble bowls, to mezze boards and biodynamic wines. Along with full-service breakfast, brunch, lunch, and dinner options, the restaurant provides prepared meals to-go as well as an extensive selection of hand-crafted pastries, and other goods. From nearly sunrise to sunset, guests will be able to find a cozy spot on the porch underneath our 150-year-oldoak tree, where they can eat, drink, and unwind.

Summary of Position

A TBB122 Line Cook is responsible for accurately and efficiently cooking, portioning and plating meats, fish, vegetables, soups and other hot and cold food products to order as part of the Kitchen Team on the line. The Line Cooks also have significant responsibilities for preparing and portioning food products prior to cooking. The Line Cooks set-up, use, clean and maintain the equipment on the line such as ovens, broilers, ranges, grills, storage and refrigeration equipment.

The Line Cook must continually develop and improve their knowledge of TBB122 recipes, cooking techniques and Line Position Duties. The Line Cook must be a team player, helping wherever and whenever needed to ensure that the Kitchen Team functions as efficiently as possible. Finally, the Line Cook is required to maintain a positive, respectful and courteous attitude towards all Guests, team members and Managers at all times.

Duties & Responsibilities

• Execute all prep assignments quickly, efficiently, safely and according to TBB122 standards and specifications.
• Maintains a clean and sanitary workstationincluding tables, shelves, walls, storage areas, cooking and refrigeration equipment.
• Understand and consistently comply with our standards regarding portion size, cooking methods and kitchen rules at all times.
• Work as a team with other positions on the line to execute Guest orders as quickly and accurately as possible.
• Other duties as assigned by the CDC.
• Adhere to proper sanitation standards.
• Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.
• Maintain a professional and positive attitude at all times when on the line and visible to g uests.
• Be available to fill in as needed to ensure the smooth and efficient operation of the Kitchen as requested by the CDC.
• Clock in and out accurately according to your posted schedule.
• Keep waste to a minimum by preparing food items accurately and by following recipes and prep lists carefully.
• Carry, stack, store and clean plates, glassware and utensils properly. Avoid unnecessary breakage, and do not carelessly throw small wares in the trash.
• Maintain a clean workplace and floor and address spills immediately.
• Works as a team at all times with the other members of the BOH staff and assists others whenever possible.
• Contribute to a positive, productive working environment for all team members at all times by maintaining a happy professional attitude while at work.
• Demonstrate respect and courtesy towards all FOH, BOH and Manager teammates.

Qualifications:

• A minimum of 2 years of experience in a professional table service kitchen, with at least 6 months as a line cook
• Must be able to communicate clearly and effectively with Kitchen Team Members and the CDC
• Must be physically able to lift, reach, bend and stoop as needed and work effectively while standing for up to 10 hours per day.
• Must be able to safely lift bags, cases, equipment and food product weighing up to 50 pounds.
• Flexible availability for Full Time shifts preferred.