JOB SUMMARY:

The Underground Line Cook will be led by the Director of Culinary Nutrition and work with the Performance Nutrition Staff collaboratively. The Line Cook will prepare and cook meats, fish, poultry, vegetables, and sauces in a professional kitchen setting. You must be prepared to work in a fast-paced, high-pressure work environment while maintaining excellent organization, elevated presentation, and attention to detail in all aspects of the kitchen . The Underground Line Cook must work well as a team member, welcome the challenges that come with a dynamic workplace, follow and promote all safety procedures, take direction from leadership to maintain service and food at the highest standard.

DUTIES & RESPONSIBILITIES:

General culinary operational knowledge including upholding high standards for quality and taste of food while also adhering to safety, hygiene, and health standards
Multitasking when necessary, to complete projects in a timely and efficient manner
Must have a comprehensive knowledge of high volume cooking skills including - preparing meats, fish, poultry, vegetables, and sauces
Experience with menu development, cross-utilization of product, high volume prep and kitchen cleaning
Advanced knife skills - cutting, chopping, carving, dicing, etc
Ability to fill-in at other stations in the absence of the chef
Critical thinking skills. Thinking and assessing situations quickly to adapt to last minute changes
Have a knowledge of allergen substitutions and preventing cross-contamination
Take inventory of your station to ensure success for the next service and reduce food waste
Arrive to work ahead of scheduled time to ensure readiness and preparedness
Bring a positive attitude to work everyday
Embrace a culture of inclusion and diversity where guests and team members feel welcomed, valued, and heard
Listen with the intent to understand, as well as ask questions
Communicate to be understood. Be intentional with your words and actions
Embrace change and challenges as a natural progression of life
Start each day with a “We before Me” mindset (teamwork)
Maintain discipline and consistency with foundational tasks (the little things)
Work at an efficient and effective pace, ensuring timely preparation of all meals and tasks (sense of urgency)
Support the Performance Nutrition Staff
Enrich lives by creating winning experiences and timeless memories
Stay productive at all times and prepare for future needs as time allows
Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
Have an in depth understanding of proper portion size as well as proper temperature serving standards
Operate with an emphasis on safety for employees, teams, and guests

COMPETENCIES:

Attention to Safety – Driving results while maintaining a safe environment for self and others.
Action Oriented - Taking on new opportunities and rough challenges with a sense of urgency, high energy and enthusiasm.
Collaborates - Building partnerships and working collaboratively with others to meet shared objectives.
Communicates Effectively - Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.
Interpersonal Savvy - Relating openly and comfortably with diverse groups of people.
Instills Trust - Gaining the confidence and trust of others through honesty, integrity, and authenticity.
Ensures Accountability - Holding self and others accountable to meet commitments.
Coachability – Professional improvement from participating in conversations regarding constructive feedback.

QUALIFICATIONS:

Experience in a professional kitchen setting (min. 1 year)
ServSafe Certification
Hospitality-related kitchen experience is preferred
Highly flexible with availability, with solid interpersonal skills that allow one to work effectively in a diverse environment
Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
Strong problem identification and problem resolution skills
Ability to work flexible hours to accommodate business requirements, will require evening and weekend work schedules

PHYSICAL DEMANDS:

This person must be able to communicate and express themselves both written and verbally
This person must be able to observe, inspect, estimate and assess
This person must be able to stand for long periods of time
Occasional lifting up to 70 lbs., repetitive arm, hand and finger movements, occasional bending and reaching
Will be exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers
Manual dexterity required to use knives and kitchen appliances