Four M Franchising, LLC

Job Description

JOB TITLE:            Line Cook

REPORTS TO:       Manager

DEPARTMENT:     Operations

FLSA STATUS:       Non-exempt

OVERVIEW: The Heart of the House is responsible for preparing food orders for the restaurant and to assure the smooth operation of the kitchen by performing the duties of the position.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

·        Prepares all food items according to prep sheets or as per the Manager’s instructions. 

·        Practices safe handling of product and creates an environment free of cross contamination.

·        Follows the FIFO (First in First Out) and LDIR (Label, Date, Initial, Rotate) systems.

·        Uses preparatory utensils such as knives, dicers, slicers and measuring devices on a regular basis.

·        Communicates with teammates in a professional manner regarding guest orders.

·        Stocks all essential food and other related items in preparation of shift for the operational flow of the restaurant. All leftover/unused food products are stored/restocked or disposed of properly.

·        Follows portion and quality control standards of the menu.

·        Examines, labels and stores incoming food supplies in storage and refrigeration areas appropriately.

·        Ensures kitchen appliances and equipment have been cleaned and turned off at the end of each work day.

·        Maintains work areas in a sanitized and orderly manner in compliance with state health and safety regulations.

·        Complies with all daily, weekly and monthly cleaning duties.

·        Maintains food product inventory and notifies Manager of any shortages.

·        Reports any health and/or safety concerns/violations immediately to management.

·        Attends all mandatory store meetings.

·        Performs other related duties as assigned.

SUPERVISORY RESPONSIBILITIES:

·        This job has no supervisory responsibilities.

COMPETENCIES - 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.

·        Guest service mentality; has a genuine desire to serve the customer.

·        Manages difficult or emotional customer situations.

·        Responds promptly to customer needs.

·        Responds to requests for service and assistance.

·        Meets commitments.

·        Focuses on solving conflict, not blaming.

·        Strong verbal communication and listening skills.

·        Listens to others without interrupting.

·        Keeps emotions under control.

·        Remains open to others' ideas and tries new things.

·        Speaks clearly and listens attentively to supervisors, and team members.

·        Speaks clearly and persuasively in positive or negative situations.

·        Listens and gets clarification.

·        Gives and welcomes feedback.

·        Contributes to building a positive team spirit.

·        Puts success of team above own interests.

·        Able to build morale and group commitments to goals and objectives.

·        Supports everyone's efforts to succeed.

·        Presents numerical data effectively.

·        Able to read and interpret written information.

·        Shows respect and sensitivity for cultural differences.

·        Follows policies and procedures.

·        Supports organization's goals and values.

·        Adapts to changes in the work environment.

·        Manages competing demands.

·        Able to deal with frequent change, delays, or unexpected events.

·        Is consistently at work and on time.

·        Arrives at meetings and appointments on time.

·        Follows instructions, responds to management direction.

·        Takes responsibility for own actions.

·        Keeps commitments

·        Completes tasks on time or notifies appropriate person with an alternate plan.

·        Asks for and offers help when needed.

·        Approaches others in a tactful manner.

·        Treats others with respect and consideration regardless of their status or position.

·        Accepts responsibility for own actions.

·        Applies feedback to improve performance.

·        Monitors own work to ensure quality.

·        Meets productivity standards.

·        Completes work in timely manner.

·        Works quickly.

·        Observes safety and security procedures.

·        Determines appropriate action beyond guidelines.

·        Reports potentially unsafe conditions.

·        Uses equipment and materials properly.

Language, Math and Reasoning  

·        Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one on one and small group situations to Guests and other employees of the organization.

·        Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.

·        Ability to apply common sense understanding to carry out detailed but involved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

EDUCATION, EXPERIENCE, and TRAINING:

·        High school diploma or general education degree (GED) preferred.

·        A minimum of one (1) year in a service position within the restaurant business preferred. 

CERTIFICATES, LICENSES, REGISTRATIONS:

·        There are no specific requirements for this position.

COMPUTER SKILLS:

·        There are no special computer skills required.

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.

·        The employee must regularly lift and/or move up to 40 pounds.

·        While performing the duties of this job, the employee is regularly required to walk, stand, talk, hear, use hands to handle or feel, and reach with hands and arms.

·        While performing the duties of this job, the employee is occasionally required to stoop, kneel, crouch, or crawl, climb or balance.

·        While performing the duties of this job, the employee must be able to stand and exert well - paced mobility for a period of up to four (4) hours in length.

·        The employee will rarely sit.

VISION REQUIREMENTS:

·        Close vision (clear vision at 20 inches or less)

·        Color vision (ability to identify and distinguish colors)

·        Peripheral vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point).

·        Depth perception (three dimensional vision, ability to judge distances and spatial relationships).

·        Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus).

WORK ENVIRONMENT - The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

·        This position works in an environment with moderate noise level.

Note: The duties of this position may change from time to time. Four M Franchising, LLC d/b/a Buffalo Wild Wings reserves the right to add or delete duties at the discretion of Buffalo Wild Wings or its managers. Nothing in this job specification restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.

I have read and understand the duties of my position: