Job Title: Line CookReports to: Executive ChefDepartment: BOH OperationsHours of work:Ability to work a variable schedule, including weekends.Organizational Overview:Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, weve been about genuine people and genuine hospitality. Weve grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts.Core ValuesUnderstand the wants and needs of othersSupport others through words and actionsEmpower each team member to excelEnjoy each other, our guests and our time at workWe believe its our people that make us strong, so were committed to finding driven, hospitable, upbeat and intelligent teammates. Whether its in our home office or our restaurants, we put hospitality first, like excellent hosts at a party.Career DevelopmentRed Shirt Program:Restaurant employees are eligible to enroll in our career advancement program. We value our staff and know the benefits of promoting from within.Whether you see your restaurant job as a stepping stone, or as your career path, were here to help you achieve your goals. Many of our managers have been promoted from within. Our Red Shirt program is a way for our team members to grow as industry professionals, building our bench with the next wave of talented players.Position SummaryOur Line Cooks are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team.Our Line cooks help prepare and maintain assigned par levels of food items. The optimum Line Cook is skilled in culinary arts and is knowledgeable in kitchen equipment. The Line Cook upholds the origination of all recipes and provides the guests with the best possible culinary experience.Primary Responsibilities and RequirementsEssential Functions:Follow recipes and procedures to prepare assigned sauces and food items according to prep lists and par guidelinesComply with all health code requirementsUse knives correctly to include use of a cut glove to chip, cut, dice, etc.Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurantsMay order supplies, keep records and accounts, price items on menu, or plan menuInspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practicesOperate equipment safely determined by position and OSHA regulationsContribute to a positive guest experience by doing everything to exceed their expectationsStore, receive, stock and rotate food throughout the work day per company standards as neededEnsure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roastersEnsure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockTurn or stir foods to ensure even cookingPortion, arrange, and garnish food, and serve food to waiters or patronsObserve and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensilsWash, peel, cut, and seed fruits and vegetables to prepare them for consumptionUnderstand and follow the food allergy procedure and special orders/restrictionsWork closely and communicate with BOH and FOH team members, in a high-paced environment while doing a variety of time restraint tasksAssist other cooks during high volume when neededOther functions as assigned by managementQualifications and SkillsPrevious prep experience preferredAbility to work collaboratively in a fast-paced work environment Good judgment skills and adaptive attitudeMust have all required food / alcohol certifications as designated by locationSupervisory Responsibilities: N/AWork Environment/ Physical Demand:75% Work at approximately 36 table/stove and reach in approximately 36 75% Reach (6 to overhead) bend, stoop, and wipe60% Perform job at continuous high pace, under pressure, also maintain quality and speed 50% Lift and carry sacks, boxes, and product up to 50 pounds from floor to above waist level, approximately 20 feet and sometimes involving stairsMust be able to walk and stand for full shift Must be able to lift at least 50 poundsMust have good hearing for accurate communication with guests.Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noisesThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.An equal opportunity employerBrand: Old Town Pour HouseAddress: 212 Ellington Blvd Gaithersburg, MD - 20878Property Description: Old Town Pour House GaithersburgProperty Number: 008