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  • 320 Market St., Parkersburg, WV

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Position:  Line Chef
Location:  Parkersburg, WV
Job Id:  132
# of Openings:  1
Line Cook  

Job Summary:

This position is responsible for preparing and/or directing the preparation of food to be served to customers. The incumbent has primary responsibility to ensure exceptionally prepared food for the restaurant dining room service, customer pick-up, delivery, catering, etc.… The incumbent responds to management and also will take the direction provided by Restaurant Owners. The incumbent is expected to support efforts to ensure high standards for quality, safety and cleanliness are maintained, policies and processes are followed.

Responsibilities, Duties & Accountabilities:

The core, critical and essential work duties, functions and responsibilities of the position are as follows:
  • Primarily responsibility for the preparation and cooking of food as requested and ordered by customers, using established policies, protocols and procedures
  • Maintains a clean and organized process for food preparation and cooking
  • General cooking for several areas including but not limited to the following: dining room, banquet/conference rooms, customer pick-up, delivery and catering services as needed, etc., for all types of meals, to include but not limited to lunch, dinners, events and receptions, etc.
  • Replenishes and organizes food stocks/supplies as needed, working with the management to maintain inventory and re-order of necessary food stock supplies/orders
  • Primarily responsible for the safe food order preparation, kitchen cleaning and trash removal, etc.
  • Ensures safety practices for food handling (Clearly marking food items and expiration dates) and serving, i.e. following protocols to prevent food cross-contamination related to food allergies, bacteria, etc.
  • Maintains current knowledge of safe and healthy practices for food handling and preparation; and maintains the current required food handling permit
  • Unloads incoming truck loads, assists in unloading, inventory and stocking of incoming supplies
  • Conducts routine inspections of supplies for expiration dates, rotation of stock and ensuring only fresh and safe food in refrigerators, freezers, pantries, etc.…
  • Ensures healthy and clean kitchen with exceptional appearance, bringing issues and concerns (broken, torn/worn, destroyed or otherwise equipment, dishware supplies, etc.) to the attention of the management.
  • Brings supplies needs to the attention of the management prior to needing replenished
  • Works closely with co-workers to provide exceptional customer service response for the dining experience and ensuring great tasting and quality dishes on a timely basis
  • Effectively and professionally supports management and coworkers to addresses customers’ complaints, tactfully and courteously handling and resolving concerns, ensuring quick resolution and guest satisfaction
  • Maintains professional working relationships with co-workers, vendors and the general public
  • Takes a proactive, positive and sincere interest in our customers, ensuring continuity of the company’s long-standing relationship with the community
  • Complies with all company policies, standards and protocols, Standard Operating Procedures (SOP’s), Departmental Checklists and other required rules and practices
  • Follows safety and security practices and protocols; and ensures these processes are timely, sufficiently and consistently followed; successfully completes and complies with all daily and other routine Departmental Checklists (Ex: Opening Checklist, Closing Checklist, Cleaning Checklist, etc.) and Standard Operating Procedures (SOP’s), adhering to these with the utmost attention to details related to cleanliness and safety
  • Complies with all training (in-person, video, classes, etc.) and successfully participates in and completes/passes all required training; follows all Departmental Checklists and Standard Operating Procedures (SOP’s)
  • Other projects and duties as assigned
Position Requirements and Qualifications:
  • High School Diploma or Equivalence
  • Must be at least 18 years of age
  • 1-2 years’ work experience as a Restaurant Cook
  • Demonstrated knowledge of Food and Beverage services handling practices and food handling safety training, and possession and maintenance of current food handling permit, obtaining ServSafe Certification as directed
  • Demonstrated knowledge of Kitchen-related operations and the ability to safely operate industrial kitchen machinery, stoves, grills, ovens, etc.
  • Demonstrated ability to establish and maintain effective work relationships with other employees, exercising tact and professionalism in all matters
  • Demonstrated professional demeanor and satisfactory and ability to maintain confidentiality and use good judgment, demonstrated conscientious and dependable
  • May work near moving or mechanical parts and/or work in extreme hot or cold conditions
  • May come into contact with toxic/caustic chemicals used in cleaning, fumes or airborne particles
  • The following physical demands are requirements and must be met in order for the successful performance of the job position: This position requires the incumbent to speak, hear, see, stand for long periods of time, walk frequently and use full reach and range of motion in arms, hands and fingers, with continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, to bend, stoop, kneel, carry, push, pull and lift up to 50 lbs.
  • Ability to adhere to regular and routine attendance and to work evenings and/or week-ends and holidays
  • Ability to maintain a satisfactory and required attendance, punctuality and ability to work flexible schedules
This job description is not designed to provide a comprehensive listing of duties and activities, which may change within the timeframe of the job description.
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