Line Cook in Swampscott, Massachusetts at Mission on the Bay

The Line Cook prepares food to order according to our recipes, procedures, quality expectations and speed levels. Maintains cleanliness of kitchen work areas and equipment. Main Responsibilities:Maintains, stocks, restocks, cleans, and organizes work area.Prepares food according to recipes, procedures, and standards, within allowable time guidelines.Responds to all guests’ special requests.Cleans and maintains workspace.Follows sanitation and safety standards.Safely operates and maintains cleanliness of equipment (slicer, mixer, etc.).Practices proper and safe food handling, storage, receiving, stocking, and rotating procedures.Other assigned duties from the culinary staff.Follows all company policies as outlined in the company handbook. Accountabilities:Prepare food items to recipe with regard to quality, consistency, and time standards.Ensure all cleanliness, sanitation and safety standards are maintained.In doing so, continue to create new business and avoid guest complaints.Additional accountabilities include but are not limited to “Site Specific Duties” Requirements: Able to read and understand English. Able to lift and carry up to 40 pounds (bags/boxes) and carry short distances. Able to stand and walk during 8–10-hour shift. Understands hazards include but are not limited to cuts, burns, slips, trips and falls. Able to work closely with other staff at a fast pace, under pressure, maintaining quality standards. Able to interact verbally with other line positions. Able to work closely with other staff members, often in confined areas Able to complete additional tasks assigned by management Able to meet all standards for safe food handling. Able to work at approximately 36-inch table/stove and reach in approximately 36 inches. Able to reach (up to 6 feed overhead), bend, stoop and wipe. Have experience and knowledge of kitchen equipment, including but not limited to knives, slicer, salamander, stove, oven, mixer, and Robot Coupe.