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Line Cooks

General: A great job at MT Rib & Chop House, hiring Line Cooks starting at $12-$18 per hour. Management opportunities are available!

Professional Profile:

The line cook is responsible for preparing and/or directing the preparation of food to be served to the restaurants standards of excellence. One critical role of the line cook is to adhere to the established food production programs and procedures of the restaurant. Line cooks must comply with all applicable sanitation, health and personal hygiene standards. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Line cooks are essential to the success of the restaurant, and are a key ingredient to the following areas:

  • Operational Excellence
  • Perfect Execution
  • Customer Service

Line cooks will have the following skills, knowledge and attributes:

  • Prepares or directs preparation of food served using established production procedures and systems.
  • Correctly prepares all food served following standard recipes and special diet orders.
  • Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
  • Portions and plates food for serving.
  • Follows proper food preparation and handling techniques.
  • Stores food properly and safely, marking the date and item.
  • Maintains daily production records.
  • Complies with established sanitation standards, personal hygiene and health standards.
  • Reports necessary equipment repair and maintenance to supervisor.
  • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
  • Line cooks will work several functional areas of the line at the restaurant.

It is the expectation that each line cook will be validated in the following areas:

  • Fry
  • Grill
  • Saute
  • Steak

A successful Line Cook from outside the organization will have the following experience levels:

  • A minimum of six months of kitchen experience.
  • A successful Line Cook from outside the organization must have the following physical requirements:
  • Must be able to work in a fast paced, high energy, and physically demanding environment.
  • Will spend 100% of the time standing, walking, bending, stooping, and lifting.
  • Will be required to use physical capabilities such as: walking, bending, kneeling, handling, fingering, reaching, squatting, lifting, climbing, and stooping.
  • Will transport and carry objects, such as food, bus tubs, racks, boxes, and trays, up to 60 pounds, for 80% of the shift.
  • Must be able to speak the primary language of the restaurant, appropriate to its location.
  • Must be able to speak clearly and listen attentively to Guests and other Team Member s.
  • Must be able to hear with 100% accuracy with correction.
  • Must be able to see to 20/20 vision with correction.

A successful Line Cook will work in an active kitchen environment. This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals and cleaning chemicals.

Uniform Requirements:

  • Clean Jeans or Black Kitchen Pants.
  • Clean Company Issued BOH T-Shirt.
  • Closed Toe non Slip Shoes.
  • You may wear your team’s Jersey on Sundays.
  • Baseball Cap.

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