General Summary of Job Duties
Line Cook is responsible for providing superior guest service. Service should be consistent with Standard Operating Procedures.
All duties and assignments are to be performed according to departmental and the company standards. Anticipate Guest’s needs and problem solving with great judgment skills.
Taking care of all Guest’s requests, inclusive of all non-routine tasks, as directed, with Teamwork for all co-workers
Principle Responsibilities and Duties
Maintenance of all areas in accordance with Clark County Health Department and FSS auditing.
Completion of all daily menus and food products on all parts of the line / kitchen.
Report any poor product or below quality items to sous chef or above immediately upon noticing.
Act in accordance with all Silverton SOP’s.
Proper food handling in accordance with CCHD and FSS.
Having all menu items on hand, or F&B approved substitutions and communication of these to entire FOH team.
Accuracy in all recipes used in outlet, whether produced there or not, and if applicable, proper plating in accordance with set standards.
Daily taking and maintaining of your station and areas inventory.
Guaranteeing quality product is on your station at all times.
Report any engineering needs or equipment failures / malfunctions to the culinary team or outlet manager as soon as they are noticed.
Develop guest loyalty through personalized customer attention (internal and external when possible).
Performing other duties requested as assigned .
General Job Responsibilities and Duties
To perform the job successfully, an individual should demonstrate the following Silverton Values :
Character Always do the right thing and treat everyone with dignity and respect.
Care Demonstrate compassion, kindness, and charity towards yourself, team members, guests, and the community.
Excellence - Challenge acceptable and be exceptional.
Collaboration Achieve ultimate results with the inclusion of diverse ideas, thoughts, and talents.
Courage Champion today for a better tomorrow.
Skills, Education & Other Requirements
Must be a minimum of 21 years of age
2 years Asian-fusion / Japanese cooking cuisine experience preferred
Ability to communicate in English with guests and co-workers
Team member must meet viral communication standards in promoting and marketing our venue
The ability to work within a team environment
Required Work Cards
Identification that establishes identity
Identification that establishes the right to work in the United States
Possession of / or ability to posses a Health card
Machinery, Work Equipment, Programs, Software, Hardware Used
Kronos time clock
Physical Requirements of Job
Rarely the activity is performed from 1% - 25% of the duration of the shift.
Occasionally the activity is performed from 26% - 50% of the duration of the shift.
Frequently the activity is performed from 51% - 75% of the duration of the shift.
Continuously - the activity is performed from 76% - 100% of the duration of the shift.
Not Applicable (N / A) this activity is not performed during the performance of this job.