Job Description A Baker's Crust line cook is entrusted with our recipe book and the proper preparation of its contents. Our guests rate their experiences with Baker's Crust based on the flavor, portion size and presentation of our menu items. While the line cook works behind the scenes, their role is critical to a positive guest experience. More specifically, a Baker's Crust line cook: uses knives correctly and safely; sets up, restocks, organizes, cleans and maintains their workspace; follows all recipes and procedures with regards to quality, consistency, and time standards; prepares food according to Baker's Crust's procedures and standards and within allowable timelines; response positively to any and all guest requests; maintains Baker's Crust's high standard of quality while working under pressure and at a fast pace; safely operates and maintains the cleanliness of kitchen equipment; handles foods, storage and cleaning activities in accordance with sanitary procedures and standards; adheres to all federal, state and local regulatory procedures regarding food storage, cleaning and preparation; and, performs other duties assigned by management. To be considered for this position, a candidate must: be 18 years of age or older; have a minimum of one year experience as a line cook (preferred); work effectively with other staff in close quarters; possess written and verbal skills sufficient for effective communication with staff and management; be able to prioritize and address multiple tasks in an appropriate way; have good organizational and time management skills; demonstrate good judgment, problem solving and decision making skills; exhibit flexibility when directed to perform irregular tasks related to the line cook's primary duties; have experience working with restaurant kitchen equipment, including but not limited to knives, slicers, ovens, stoves, mixers and fryers; and, be able to stand and walk for eight to ten hours, lift 55 pounds, and bend, climb or walk in hot and confined spaces.