386 Line Cook jobs in Summer Point, VT

Rotate through all assembly areas as assigned
Ability to lift a maximum of 50lbs
Perform visual inspection of assembly parts
Flexible and willing to work overtime
Follow visual inventory replenishment rules at every station, including the proper care of empty boxes
No experience necessary
Assemble parts on an assembly line - must be able to work on team assembly lines and meet minimum time requirements accurately and consistently in repetitive environment
Maintain level of productivity and quality in accordance with business needs and expectations set by management
Demonstrate attention to detail and the ability to interface with team members
Ability to stand for 8-hour shift

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Kitchen Manager

Texas Roadhouse

Williston, VT 05495

$50,000-$60,000/yr

OnsiteUrgently HiringFlexible ScheduleEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

Responsible for purchasing, receiving, preparing, and presenting all food products in a timely manner, according to established recipes, and procedures
Directing productivity to monitor and maintain efficient and effective food item ticket times
Overseeing the proper handling, maintenance, and storage of all items
Managing performance of Back of House employees, including conducting performance evaluations, coaching, and discipline
Kitchen Manager
Conducting formal line Taste & Temp checks as part of overall responsibility for inventory and safety in the kitchen
Managing food costs, tracking waste, and controlling kitchen labor costs
Oversee all Back of House operations
Assisting with the development of all key employees, assistant managers, and hourly employees by providing daily feedback on performance during one-on-ones
Training Back of House employees on equipment maintenance and cleaning procedures
Reviewing applications, interviewing, and hiring or making recommendation to hire Back of House employees
Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures
Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core values and operational goals
Directing work for Back of House employees, including setting hours and weekly schedules, and assigning tasks before, during and after open hours of the restaurant
Understanding, managing, and practicing safe food handling procedures