Line Cook

Duties/Responsibilities:

Various shift times. Breakfast, lunch, and dinner.
Comfortable working action stations
Prepare all food items correctly in a timely fashion
Communicate with Executive Chef and/or Sous Chef
Help receive all food and supply deliveries and ensure proper rotation of new product
Make sure all products are put away and rotated in a timely manner
Follow all food prep guidelines
Maintain and organizes kitchen, sustaining FIFO in all refrigerator units
Stock refrigerators and freezers on a daily basis
Operate and cleans food preparation equipment
Maintain cleanliness & sanitation of kitchen and ensures hygienic conditions according to Public Health guidelines
Follow all HACCP guidelines
Able to lift at least 50 lbs
Help assist in other areas when not busy
Responsible for full set up and preparation of hot and cold food items for restaurants
Assists Chef and Sous Chef with organization and sanitation of main kitchen including walk-in coolers and freezers

The perfect candidates can cook multiple orders at one time, and are friendly and outgoing.

This position requires a commitment to details both verbally and non-verbally, therefore, the Line Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management

Minimum Qualifications:

Experience: One year of experience as a cook, preferable with experience in a full-service dining restaurant. Education: High School Graduate or Equivalent

Maintain a safe work environment, following all safety standards

Desire to succeed and learn to grow into the next level utilizing the tools you are given Maintain Professionalism - Keep your composure in high volume and stressful situations Possess and display knowledge of safety and sanitation

Able to take and execute direction

Food Handler’s Card or ServSafe Certification

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