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Line Cook- Culebra

Job Details

FCG Culebra - San Antonio, TX


Job Overview
Responsible for preparing, cooking and presenting Serious Seafood according to standards and expectations with PRIDE while maintaining a safe, clean and sanitary work area.

Primary Responsibilities

  • Live by a servant leadership philosophy to always serve others first.
  • Understand, and comply with:
  • All Company policies, procedures, and operating standards.
  • All federal/state/local laws and ordinances.
  • Maintain energy, enthusiasm, passion and P.R.I.D.E. throughout the shift.
  • Maintain a safe, sanitary, and secure environment at all times by cleaning and sanitizing your work station before, during, and after your shift.
  • Use and maintain kitchen equipment, tools, and utensils safely and only for their intended purpose.
  • Return all kitchen equipment, tools, and utensils to their appropriate storage location when no longer in use.
  • Prioritize and complete all assigned prep work, sidework, and station set up for maximum productivity and efficiency.
  • Demonstrate a passion and understanding for food by preparing and portioning all items according to Fish City Grill/ Half Shell’s standards, recipes, and specifications.
  • Refer to the Line Check when setting up the station and checking product quality.
  • Adhere to ticket times and flow to ensure our Customers get the highest quality product at all times.
  • Maintain accurate food knowledge of all menu items by being able to describe the ingredients and known allergens.
  • Maintain cost control procedures including efficient energy management procedures within your control.
  • Handle product properly according to safe food handling procedures at all times.
  • Follow proper hand washing methods.
  • Keep food out of the Danger Zone.
  • Adhere to Critical Temperatures for items.
  • Assist with receiving, rotating, labeling, and storing product according to FIFO.
  • Assist in conducting a freezer pull.
  • Avoid cross-contamination.
  • Adhere to standards of handling and holding food products.
  • Utilize all tools properly.
  • Use knives properly; wear a cut glove when appropriate.
  • Handle and use scales properly.
  • Use appropriate colored cutting boards and measuring tools.
  • Calibrate and use a thermometer.
  • Read and follow all recipes. 
  • Accurately record waste.
  • Provide awesome hospitality to all Customers.
  • Always have a “do whatever it takes” personality.
  • Give the Customer the right of way.
  • Smile at all Customers you encounter.
  • Remove gloves and apron before entering the front of the house.
  • Perform secondary responsibilities.
  • Assist other Line Cooks by bringing products and equipment to the line.
  • Learn other Line positions to foster teamwork during high volume meal periods.
  • Help Manager with receiving and storing orders.
  • Maintain clean, organized walk-ins, freezers, and other storage locations.
  • Complete assigned opening, ongoing, and closing sidework.
  • Notify a Manager of all Customer complaints.
  • Remain calm at all times.
  • Perform any other tasks or duties as assigned by a Manager.

Required Skills

  • High school degree or GED preferred.
  • Culinary degree or equivalent preferred.
  • Six months to one year minimum experience as a Prep/Line Cook in a full service restaurant; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line position applying for; or equivalent combination of education and experience.
  • Good reading, writing, mathematical and communication skills.
  • Able to handle multiple tasks in a fast-paced environment.
  • Good judgment and decision making abilities.
  • Must work well with limited supervision within specific position functions, but must be able to interact with other Team Members to accomplish work.

Physical Requirements

  • Must be able to spend 100% of working time standing, walking, and reaching.
  • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
  • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
  • Climbing and ascending or descending ladders, stairs, and ramps.
  • Must be able to carry loads greater than 50 pounds frequently.
  • Must be able to communicate clearly with our Customers in the primary language of the restaurant.
  • Hearing sounds at normal speaking levels with or without correction.
  • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.