Line Cook

Apply Job Type Full-time, Part-time Description LINE COOK POSITIONS: Broiler/Grill Cook Sauté Cook Hot Appetizer Cook Pantry/Garde-Manger Cook Main Responsibilities of a Line Cook: Get ready for the BEST JOB you've ever had!. Do you have a passion for preparing the highest quality food and delighting guests? Are you interested in being part of an upscale lakefront dining restaurant on Lake Wylie? If so, this is your opportunity to join the Drift on Lake Wylie & Charlotte Prime restaurant family which continues to set the standard for quality food and service while providing a great place to work. What We Offe r: Flexible and predictable scheduling, competitive pay, significant Team Member discounts, competitive health and vacation benefits, an inclusive work environment committed to diversity, structured career development, and growth opportunities. What We Ask : Come to work each shift with a great attitude and ready to contribute to the success of the team, be willing to learn from your Coach how to excel at your job, and work with us to create an environment where everyone feels welcome! We are looking forward to talking with you. ESSENTIAL LINE COOK JOB FUNCTIONS: 1. Reports to work on time and is proper uniform and assigned line position as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and clean. Practices positive personal hygiene and cleanliness habits during all shifts. 2. Sets-up the your station to include all cold & hot food items, preparation equipment, smallwares, plateware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Pantry Station Prep List for station set-up and stocking. Reports any problems or discrepancies to the Chef on a timely basis. 3. Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the The Drift recipe cards. 4. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and preparing all food product. 5. Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure enough for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef. 6. Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to The Drift standards of quality, presentation and timing. 7. Communicates and coordinates with the food runners and expeditor to ensure that all food product is prepared and ready for service at the correct time. 8.…