Job description

Position DescriptionPosition/Business Title: Effective Date: Marlin Bar Line Cook February 2019

Job Profile Title (for HR use only): Work Location: Line Cook, Marlin Bar Various

Status: Exempt:Full Time or Part Time Hours Non-Exempt:

Reports to (Position Title): (for HR use only)

Marlin Bar Executive Sous Chef Division: Marlin Bar Job Family: Restaurant Job Level: 3

The following job description contains representative examples of work that will be performed in positions allocated to this classification. It is not required that any position perform all of the duties listed, so long as primary responsibilities are consistent with the work as described. Roles and responsibilities can often be expanded to accommodate changing business conditions and goals, as well as to tap into the skills and talents of the individuals in the company. Accordingly, associates may be asked to perform duties that are outside the specific functions that are listed.

I. PURPOSE OF POSITION The Marlin Bar is a relaxed refuge, where our guest can unwind with a cocktail, light fare, and simultaneously enjoy some retail therapy.

The Line Cook is responsible for delivering exceptional culinary experiences to our Guests while exhibiting Tommy Bahama core values and following policies, procedures, and standards.

II. ESSENTIAL JOB FUNCTIONS Function

• Participate in company learning/training programs to ensure familiarity with all culinary offerings.
• Actively participate in a team environment that promotes financial success, including familiarity with retail programs.
• Consistently execute company policies and procedures.
• Practice open communication that creates a learning environment.
• Follow applicable safety and sanitation programs for food and beverage services, all team members, and guests.
• Embrace, articulate, and reflect the Tommy Bahama culture.
• Be receptive to feedback and coaching.
• Actively participate in all location related meetings and training sessions; apply learned skills on-the- job. Assist other team members on food services, including ingredients and preparation.
• Possess complete knowledge and timely execution of all food menus/recipes – including ingredients, preparation methods, and presentation.
• Ensure the safety, cleanliness and sanitation by maintaining specified agency standards.
• Actively engages with the guest and shares knowledge and excitement about product offerings when appropriate.
• Other duties as required and that may occasionally be necessary to support the business.

III. POSITION DIMENSIONS

Scope, Complexity and Autonomy

• Professional. Engaging, upbeat, energetic, focused, attention to detail, resilient, adaptable, and hospitable attitude. Team-oriented, goal-oriented, respectful, and coachable. Will to teach others and learn other aspects of the business

Decision-Making Authority and Judgment

• Comply with policies, procedures, and standards.
• Use common sense and do what’s right for the Guest.
• Follow federal, state, and local restaurant regulations.

Supervision ReceivedExecutive Sous Chef-Marlin Bar

Supervision Exercised None

Principal Relationships/Key Contacts

• Executive Sous Chef
• Culinary Lead
• General Manager
• Location Team
• Guests
• Regional and District Management

IV. POSITION SPECIFICATIONS Education and Certifications

• High School Diploma or GED preferred
• Must be 18 years of age or older

Experience and Skills * Generally, 1 year of culinary/hospitality experience preferred

• Must have current food handler’s card and alcohol service certification as required by federal/state/local law
• Must be comfortable talking directly to the guest about food and beverage offerings, and preparationCompetencies

• Culinary experience, food and beverage experience, informal leadership skills, detail accuracy, ability to communicate both written and oral. Comfortable with computers and MS Office Suite.

Special Considerations

Lift and or move up to approximately 50 pounds frequently or occasionally

Bending/stooping/kneeling required frequently or occasionally

Twisting required frequently or occasionally

Routine standing of approximately 8 hours per day.

Maneuvering the following types of equipment or machinery:

Travel approximately __%

Other Scheduled shifts determined by business needs

Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

FOR HUMAN RESOURCES USE ONLY:

Oxford Industries – Confidential 22

Date Description Received: February 2019 Date of Evaluation: March 2019Exempt:Non-exempt: EEO-1 Code: 9

Job Family: Restaurant Job Level: 3 Job Code: 11145Sarbanes-Oxley Position: No Comments/ Notes:

Oxford Industries – Confidential 33

Job Type: Part-time

Pay: $17.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Employee discount

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Work Location: One location

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