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in Winter Garden, FL

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About this job

The Line Chef’s role is to provide “Guest First” service at all times, making the Guest the heart and passion of all they do. This includes friendly and timely interaction with Guests and Team Members, ensuring correct recipe and cooking procedures for all dishes, maintaining ticket time standards for appropriate day part, and following up to ensure each Guest receives their correct food order.

Key Performance Elements/ Essential Functions

  • Prepares menu items according to company recipes, FATT (Flavor, Appearance, Temperature, and Texture) criteria, cooking procedures, food safety and sanitation procedures, and plate presentation ensuring proper execution of dishes resulting in a high quality and consistent product;
  • Ready and willing to assist fellow Team Members in meeting Guest needs;
  • Clearly understands correct procedures in preparing food for Guests with allergens;
  • Communicates ticket times and potential problems with the Expeditor, Manager, and other Line Chefs as nece3ssary;
  • Performs Station Readiness Assessments (prep work and station duties) at start, throughout, and end of each shift as required;
  • Maintains cleanliness and sanitation throughout the shift. Always adheres to company food handling, safety, and sanitation procedures;
  • Performs all duties and responsibilities according to the Company’s written Employment Guidelines, including Performance Expectations and Dress/Style/Grooming Guidelines;
  • Keeps immediate supervisor promptly and fully informed of all food quality and Guest service issues. Take prompt corrective action as appropriate;
  • Treats all Guests, Team Members, and Managers with the greatest degree of respect and courtesy. Maintains a friendly and cooperative attitude while at work. Portrays a favorable image of Romano’s Macaroni Grill at all times; and
  • Performs related tasks as assigned by Restaurant Management.

Requirements

Qualifications

Education/Training/Work Experience

  • 6 mos. To 2 years related experience preferred:
  • High school diploma or general equivalency diploma (GED) preferred; and
  • Food Handler’s Certificate as required.

Knowledge/Skills/Abilities

  • Ability to communicate clearly and concisely with Team Members and Managers and understand the predominant languages(s) of our Guests;
  • Ability to read and understand written recipes, procedures, prep lists and other related work notes;
  • Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals;
  • Must have working knowledge of dining room and service procedures and functions; and
  • Ability to manager his or her own work flow under time pressure; and resolve question and problems with Team Members and supervisor.
  • Strong operational skills in organization, sanitation and food safety;
  • Proficient in Culinary skillsets for all kitchen functions including but not limited to knife skills, cooking skills and quality assurance; and
  • Clearly communicates with Managers and Team Members to ensure Guest satisfaction.