Line Cook
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At a glance
Requirements
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Job overview
Giant Eagle is hiring a Line Cook. The Line Cook at Giant Eagle prepares and seasons meats, vegetables, soups, and other items according to recipes, ensuring prompt, accurate service and high‑quality food while maintaining safety and delivering exceptional guest experiences.
Key focus areas include Ensure food is delivered simultaneously, high quality, and timely., Understand and demonstrate various cooking methods, ingredients, equipment, and procedures., and Maintain safety as top priority for team members, guests, and products..
Important skills include Food Preparation and Safety Compliance. Preferred (not required): Cooking Methods and Guest Service.
Skills & qualifications
Skills
Qualifications
Full job description
Job Summary
Our Line Cook is a key player in making sure each guest receives their restaurant order promptly and accurately and leaves our store with a smile and a memory of unparalleled service. You'll be part of an amazing team and will help to build guest loyalty through your own shining example. Your first responsibility will be to prepare and season a variety of meats, vegetables, soups and other food items in accordance with prescribed recipes.
Job Description
Experience Required: 6 months to 1 year Experience Desired: Prior experience in food service or related field Education Desired: No High School diploma required Certification or Licensing Required: Food Safety Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age
Job Responsibilities
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Understand and demonstrate various cooking methods, ingredients, equipment and procedures.
- Maintain safety as the top priority in all aspects of your work, for our Team Members, guests, and products.
- Provide unparalleled guest service, constantly striving to delight and surprise our guests, vendors, and stakeholders.
- Set up and stock stations with all necessary supplies.
- Prepare food for service (e.g. chopping vegetables, cutting meat or preparing sauces).
- Cook menu items in cooperation with the rest of the Restaurant Staff.
- Answer, report and follow Executive Chef's instructions.
- Clean up kitchen and package or discard leftover food.
- Know and consistently comply y with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
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