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Entry Level Line Cook (Metairie)

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Website Taste Buds Management

Line Cook – New Orleans

Job Overview

  • Prepare all menu items and prep work to Taste Buds Management standards.
    • Quality indicators
    • Recipes
    • Specifications
    • Procedures
    • Ticket times
    • Plate presentation
    • Garnish specifications
  • Ensure orders are coordinated and completed for delivery to Expo.
  • Ensure timely preparation of “Take Out” orders (if applicable).
  • Ensure timely preparation of “Catering To Go” Orders (if applicable).
  • Competencies
    Toperform the job successfully, an individual should demonstrate the followingcompetencies:

    Quality – Demonstrates accuracy and thoroughness; Looks for ways to improve and promote
    quality; Monitors own work to ensure quality.

    Quantity – Completes work in timely manner; Works quickly.

    Safety – Observes safety procedures; Reports potentially unsafe conditions; Uses
    equipment and materials properly.

    Attendance / Punctuality – Consistently at work and on time; Ensures work shifts are
    covered when absent.


    • Felexible Schedules
    • Discounted Meals
    • Closed Holidays
    • Employee Assistance Program
    • Life Insurance
    • Medical, Dental, Vision
    • Career Growth opportunities
    • Awards and Recognition Program
    • Paid Vacation
    • Performance Based Pay
    • Referral Bonus
    • Wellness Program
    • Industry Leading 401(k) & Match Program


    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.The requirements listed below are representative of the knowledge, skill, and / or ability required.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    Have the ability to learn, understand, discuss and utilize our Company culture as an essential tool in performing your job and interacting with guest, fellow employees and management.

    Education and / or Experience

    High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience.

    Language Skills

    Ability to read and comprehend simple instructions; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations with other employees; Ability to read, write, and understand written and spoken English language.

    Mathematical Skills

    Ability to add, subtract, multiply, and divide in all units of measure.

    Reasoning Ability

    Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions.


    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    While performing the duties of this Job, the employee is regularly required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk orhear and taste or smell.

    The employee must regularly lift and / or move up to 20 pounds, frequently lift and/ or move up to 25 pounds, and occasionally lift and / or move up to 50pounds.Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus.

    Work Environment

    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    Thenoise level in the work environment is usually loud.

    The temperature changes frequently depending on the area of the restaurant.The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and / or walk-in coolers, and 80 to 95 degrees in the kitchen area.

    Floorsare hard surfaces changing from tile to wood to carpet.Employee should have the ability to stand andwalk on these surfaces in wet or dry conditions for the time duration of theirscheduled shift.

    Employeesmust have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in Physical Demands.

    Lighting varies from dim in the dining areas to bright in kitchen production areas.

    Employees may encounter food allergens such as nuts, tree nuts, fish, shell fish, milk, eggs, wheat, and soy.

    Employees must follow all drug, alcohol, and smoking policies.

    Associated topics: appetizer, cocinero de produccion, commercial, commercial kitchen, grill, kitchen prep, prep cook, sandwich, steakhouse, wok cook

    Tagged as: Appetizer, Cocinero De Produccion, Commercial, Commercial Kitchen, Grill, Kitchen Prep, Prep Cook, Sandwich, Steakhouse, Wok Cook

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