A line cook is a team member classified based on individual theatre needs, and/or employee availability, as either variable hour, part-time fixed, part-time regular or a full-time hourly employee who's responsible for providing freshly prepared food products with fast and friendly service in a clean environment. They must have a genuine concern for assuring the satisfaction of every guest and represent the Company in a way that is consistent with the Company's mission statement and policies.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Preparing designated menu items using approved recipes, portions and plate presentations.
• Basic understanding of controlling food costs and how the demand for individual food items may impact food costs.
• Operating, preparing and cleaning of all food preparation equipment, prep stations, and general kitchen areas.
• Ensuring proper inventory rotation though the FIFO method.
• Knowledge of all kitchen opening, closing and in between show procedures.
• Knowledge of all emergency, evacuation and robbery procedures.
• Knowledge of and compliance with all local, state and federal food safety and sanitation laws (i.e. holding temperatures, storage, sanitizing, etc.).
• Completion of or progress towards completion of cast certification program as a cast member.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear.
• The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
• The employee is regularly required to lift up to 60 pounds.

The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.

• Regular and consistent attendance.
• Exceptional guest service skills.
• Completion of required training programs.

• High School Diploma or equivalent.
• Completion of the Cast Certification Program.
• Completion of the Food Safety ROU Course.
• Excellent communication skills.
• Ability to perform calculations accurately.
• Ability to work under pressure.
• Knowledge of food safety and sanitation laws.