Snooze an AM Eatery

  • Line Cook

    Posted Date 1 year ago(4/19/2017 6:25 AM)
    Heart of House Staff
    Restaurant Location
  • Overview



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    The Snooze Line Cook ensures that each Snooze food item is prepared with the highest quality, care and craftsmanship.  Duties include accurately and efficiently cooking Snooze food as well as preparing and portioning food products prior to cooking. In addition, Snooze Line/Prep Cooks and Expeditor follow all recipes, portions, guidelines, sanitation, and basic safety in order to produce food according to the Snooze Food Doctrine.    


    • Assumes 100% responsibility for quality, food safety/sanitation, and timeliness of products served!
    • Responsible for being well-acquainted with all menu items, recipes, plating guidelines, and sanitation/basic safety information
    • Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
    • Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
    • Plates all dishes in accordance with Snooze Food Doctrine and Snooze Plate Up Guidelines, assuring that each item is cooked to the Chef and guest’s specifications. Making sure each dish is garnished properly
    • Works quickly and efficiently to ensure that all food is arriving at the guest’s table in less than 20 minutes
    • Completes Master and Station Prep Lists with direction of Head Chef/Sous Chef/Lead Line Cook.
    • Shows up when scheduled and prepares, stocks, and maintains sufficient levels of food products at line stations each morning before service to assure a smooth service period
    • Maintains a clean and sanitary work station area including tables, shelves, broilers, sauté burners, ovens, flat top griddles and refrigeration equipment both during and after service.
    • Handles, stores, and rotates all products properly in accordance with State Health Dept. standards and Snoozy Sanitation guidelines.
    • Closes the kitchen properly and follows the opening and closing checklist for kitchen stations completing deep clean projects as dictated by management staff
    • Attends all scheduled employee meetings and brings suggestions for improvement
    • Performs other related duties as assigned by the management staff


    • A minimum of 2 years of experience in kitchen cooking preferred.
    • Preferred minimum of 6 months experience in a high-volume breakfast setting
    • Must be able to communicate clearly with management staff
    • Be able to reach, bend, stoop and frequently lift up to 50 pounds
    • Be able to work in a standing position for long periods of time (up to 10 hours)


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