Job Information
Bender's Tavern LLC Line Cook in Canton, Ohio
Roles and Responsibilities --- Back of House (BOH) Linecook
* BOH Execution Excellence*
- Maintain consistent execution of all BOH responsibilities to ensure smooth kitchen operations.
- Uphold quality, speed, and accuracy during all meal services.
- Support the team by proactively assisting in high-priority or time-sensitive areas.
Food Preparation
- Accurately follow recipes and prep standards for sauces, proteins, vegetables, and garnishes.
- Label, date, and store ingredients properly to ensure freshness and minimize waste.
- Prepare mise en place and station setups for each shift to ensure readiness for service.
Follows All Safety Regulations and Food Standards
- Strictly adhere to food safety handling procedures, including proper storage, temperature control, and cross-contamination prevention.
- Comply with all local health department regulations and internal protocols.
- Maintain a clean and sanitary workspace at all times.
Upholds Restaurant's Philosophy & Brand (P&B)
- Execute duties in a manner that reflects the restaurant's culinary vision, values, and service ethos.
- Maintain consistency in food quality, presentation, and guest expectations aligned with brand standards.
- Support a team-first culture rooted in respect, accountability, and hospitality.
Opening and Closing Duties
- Follow standardized opening and closing checklists, including equipment startup/shutdown, station setup, cleaning, and inventory tasks.
- Secure all food, supplies, and equipment according to closing protocols.
- Prepare stations for the following shift/day to ensure a seamless transition.
Notify Chef of Shortages
- Regularly monitor par levels and usage trends throughout prep and service.
- Promptly communicate any product shortages or quality issues to the Chef or Sous Chef.
- Assist in organizing substitute plans when ingredients are unavailable.
Margin Edge (Inventory & Food Cost Platform)
- Use MarginEdge platform to enter invoices, verify orders, and track ingredient costs.
- Support team efforts in maintaining accurate inventory records and recipe costing.
- Collaborate with managers and chefs to analyze food cost performance and identify areas for improvement.
* Daily Prep Sheets*
- Complete daily prep sheets thoroughly and honestly, including par needs, completion notes, and special instructions.
- Update sheets based on menu changes, prep levels, or Chef directives.
- Ensure all prep items are completed by the designated time for each shift.
Waste Chart Management
- Accurately log all waste, overproduction, spoilage, and trim on the waste chart.
- Identify trends in waste and communicate improvement opportunities to kitchen leadership.
Support initiatives aimed at reducing food waste and controlling food costs.