***Pizza Line Cook

Summary:

Prepares food to order specification and according to the recipe,
procedures, quality, and speed level requirements.

Essential Duties and Responsibilities:

Prepare food items according to our standards of quality, consistency and
time lines.

Ensure compliance with all health codes and requirements.

Maintain stocking (re-stocking) and organization of work area daily.

Operate equipment safely determined by position and OSHA regulations.

Use knives correctly while chopping, cutting, dicing, etc.

Complete prep tasks as needed in accordance with recipe, procedure, quality
and speed standards.

Contribute to positive food costs by utilizing established best practices.

Respond to additional guest requests by preparing orders to their
specifications.

Maintain food storage, receiving, stocking and rotation.

Work closely and communicate with both BOH and FOH team members during high
pace.

Other duties as assigned by management.

Education & Experience:

No prior education or experience required.

Experience and knowledge of kitchen equipment including but not limited to
knives, slicer, mixer, salamander, stoves, ovens, Hobart, broiler and pizza
oven desired.

Must be 18 years of age to operated mandated equipment.

Performance Standards:

Meets all company standards in regards to food quality and food safety.

Demonstrates teamwork with coworkers.

Maintains an upbeat, guest-first, positive attitude.

Maintains a clean and organized work station.

Adhere to the Old Chicago Appearance Standards.

Working Conditions:

100% Walk and stand.

75% Work at approx. 36” table/stove and reach in approx. 36”

75% Reach, bend, stoop, wipe, and lift up to 50 pounds.

75% Perform job at a continuous high pace, under pressure, while
maintaining quality & speed standards.

50% View and read orders from an elevated video monitor.

Navigating steps if applicable to the location.

Training Requirements:

Successful completion of hourly position validations, including
company-required training materials on safety and systems.