Line Cooks

Job Description

Job Description

Beef ‘O’ Brady’s is about great food, good sports and a comfortable family atmosphere. Our guests have come to appreciate Beef’s friendly service and the value of our quality food.

We are looking for people who are:

• Genuinely passionate about customer service·
• Dedicated, fun-loving people·
• Driven to consistently perform at a high level·
• Motivated by working as a valuable member of a team.
• Rate of pay depends on experience.

Required Duties and Responsibilities:

• Arrives to work on time, neatly groomed and in a clean uniform for every shift
• Demonstrates a positive attitude at all times, willing to help out where needed
• Follows all Beef ‘O’ Brady’s safety, sanitation, and employee guidelines
• Follows day prep sheet and completes all duties assigned
• Sets up sani-buckets, maintains a clean work area during the shift
• Follows proper food rotation, understands how to date and label all items
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Strictly adheres to Beef ‘O’ Brady’s recipes and procedures when preparing and cooking all food items
• Practices “clean as you go” techniques to avoid cross contamination
• Assists and completes the daily line checklist for shift readiness
• Can complete requirements of job without constant supervision
• Able to use a scale for proper portioning
• Calibrates bio-thermometers and scales for accurate results
• Follows all HACCP Food Safety guidelines for heating and cooling of food products
• Assists in checking in, unloading, dating, rotating, and storage of all delivered products
• Works as a team to complete assigned tasks during shift
• Dumps trash and cardboard from kitchen into proper receptacles in the back of the restaurant

Candidate Requirements:

• Food Handler Certification (or other state approved program if required)
• Previous kitchen experience preferred but not required
• Continuous standing, bending, lifting/ carrying items (up to 60 pounds)
• Exposure to heat (up to 1000 F or more)
• Ability to read recipes, prep sheets, charts in English
• Understand measuring ingredients by weight and by volume, able to use scales for measuring
• Able to operate a slicer for cutting meats & vegetables (must be 18 years of age to operate the slicer).
• Must be able to competently operate the grill, fryer, oven and any other kitchen equipment
• Must be able to communicate clearly with managers, kitchen and front of the house staff.
• Team Player
• Hard working