Seasonal Line Cook

Roadhouse Scottsdale LLC; Scottsdale (AZ); Sur place; USD 21 000 - 34 000; Temps partiel

Résumé du poste

Roadhouse Scottsdale LLC is seeking a Seasonal Line Cook for the holiday rush in Scottsdale, AZ. You will prepare and cook menu items exactly to specifications, set up stations, and work with urgency while maintaining professional communication with teammates and guests.

The role requires familiarity with brigade-style line work, standard cooking techniques, and a valid Food Handlers Card where required by location. Seasonal work ends after January 10, 2027 with potential adjustments as needed.

Qualifications

• Brigade-style line experience required.
• Knowledge of cooking techniques and procedures.
• Food Handlers Card required where applicable.

Responsabilités

• Set up and stock stations with all necessary supplies.
• Prepare ingredients for cooking (e.g. chopping vegetables, butchering meat, preparing sauces).
• Cook food on various surfaces and equipment per recipes and standards.
• Follow Chef and Kitchen Manager instructions with urgency and professionalism.
• Label, tag, monitor, and request ingredient orders as needed.
• Ensure timely, consistent plating and presentation.
• Maintain sanitation, safety, and cleanliness standards.

Connaissances

Brigade-style line

Cooking techniques

Formation

Food Handlers Card

Description du poste

Description

Your Holiday Hustle Starts Here!

Join our Seasonal team!

Please Note: This is a temporary, seasonal position for the holiday season, with an anticipated end date of January 10, 2027. Employment in this position is not guaranteed beyond this date.

Job Summary

The role of the Line Cook is to cook, prepare, and build food exactly per the company specifications and set up stations per schematics. Line cook duties will consist of assisting kitchen management with their daily tasks, while operating with a sense of urgency and maintaining professional communications.

Essential Functions

• Set up and stock stations with all necessary supplies.
• Fill out and sign station sheets.
• Prepare ingredients to use for cooking (e.g. chopping vegetables, butchering/cooking meat, and preparing sauces).
• Cook food on various surfaces and equipment.
• Report to and follow Executive Chef and Kitchen Manager instructions.
• Label and tag prepped and bottled items.
• Monitor, stock, and request orders when there are shortages of ingredients.
• Ensure that food comes out simultaneously, per presentation requirements, and in a timely fashion.
• Comply with nutrition and sanitation regulations, along with safety standards.
• Maintain a positive and professional approach with coworkers and guests.
• Needs to be knowledgeable throughout active productive lines.
• Fill out temperature logs.
• Understand and memorize fryer schematics.
• Maintain food quality and portion control.
• Use time management regarding food orders through constant multi-tasking.
• Read and execute food tickets.
• Manage Expo as needed.
• Review bathroom cleanliness (per training guidelines).
• Perform other duties as assigned.

Experience and Education:

• Ability to work on a brigade-style line.
• Familiarity with cooking techniques and cooking procedures.
• Food Handlers card (as required per location).

Requirements

Physical Requirements

• Frequently stoop, kneel, crouch, or crawl,
• Stand, walk, climb stairs, balance;
• Use hands to grip, handle, feel, reach.
• Use cleaning compounds and cleaning products.
• Exposure to hot and/or cold temperatures.
• Lift 50 pounds at waist or shoulder level. Over 50 pounds requires usage of lift-assists.
• Requires normal color vision.
• This is a Safety Sensitive position due to the requirements of working with sharp tools and machinery.