Devils Backbone- Outpost Tap Room & Kitchen Line Cook - 21005839
**Job Function** : Others
**Primary Location** : United States-Virginia-Lexington-Devils Backbone – Outpost
**Schedule** : Full-time
**Job Type** : Permanent
**Posting Date** : Jun 15, 2021
**Position** : Line Cook I
**Supervisor** : Executive Chef
**Division** : Hospitality Division - Outpost
**FLSA Status (Classification)** : Non-Exempt – Hourly (Administrative)
The Line Cook is responsible for preparing a variety of food at the Chef’s discretion. The line cook can be seen as somewhat entry-level or simply limited in scope of responsibility when compared to the kitchen operation as a whole. The line cook may operate one or a select few pieces of kitchen cooking equipment (Flat Top, Grill, Saute, Smoker, Salads, and Pantry), but not have a grasp for all facets, and largely focuses on prepping items to be cooked. This position works somewhat autonomously, although the day-to-day responsibilities will be derived from the Sous Chef or Chef. The Line Cook is a fast paced position that’s essential for the kitchen to operate at the desired level.
**Daily Duties, Functions, Responsibilities**
+ Complete opening and closing checklists.
+ Refer to Daily Prep List at the start of each shift for assigned duties.
+ Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
+ Understands and complies consistently with our standard portions sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
+ Portions food products prior to cooking according to standard portions sizes and recipe specifications.
+ Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
+ Close the kitchen properly and follows the closing checklist for kitchen stations. Assists other in closing the kitchen.
+ Attends all schedules employee meetings and brings suggestions for improvement.
+ Promptly reports equipment and food quality problems to Kitchen Manager.
+ Assists the Chef and Sous Chef with kitchen inventory, and food storage.
+ May tend to the garden (care and cultivation).
+ Inform Kitchen Manager immediately of product shortages.
+ Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
+ Other duties as assigned.
**Physical Conditions and Nature of Work Contacts**
+ Regular contacts are made with individuals from within the Back of House and Front of House divisions
+ Communication is usually cooperative in nature.
+ Work takes place in hot, wet, humid, and loud environment for long periods.
+ Lifting up to 60 pounds repetitively.
+ Conducts work in a standing position; job requires frequent standing, walking, bending, stooping and lifting.
+ Requires frequent operation of a variety of kitchen machine/equipment.
+ Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands.
**Knowledge, Skills, and Abilities**
+ Minimal knowledge of food and beverage industry – back of house operations
+ Ability to manage personal responsibilities in a high-stress, fast-paced working environment
+ Ability to use multiple items/pieces of equipment in the kitchen.
+ Ability to follow oral and written instructions.
**Education and Experience**
+ Restaurant experience preferred.
+ Virginia Drivers License
As a leading brewer, we are committed to finding innovative ways to continually improve. It's this kind of thinking that creates a unique work environment by rewarding talent, celebrating diversity and encouraging forward thinking. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law.
**Req ID:** 21005839