Job Description

The Line Cook is responsible for the daily preparation of food items in one or more specified areas of the kitchen (fry, grill, salads, etc.). He/She prepares all items needed for service, from chopping vegetables to making sauces. At times, the Line Cook will be tasked with preparing items for another station or a special event and is expected to consistently take a team approach to assist all members of the Kitchen Team. In addition, the Line Cook cleans kitchen equipment, organizes produce and product deliveries, trains new cooks, and completes nightly inventory.

Responsibilities:

Set up station according to restaurant guidelines and restock throughout the shift as needed
Learn how to properly use and maintain all equipment in designated station
Practice, monitor and reinforce food safety procedures according to policy and health/sanitation regulations
Manage and maintain safe working conditions
Follow recipes, portion controls and presentation specifications as set by the restaurant
Maintain fast, accurate service and ensure that all products are consistent with quality standards
Perform additional responsibilities as assigned by the Kitchen Manager

Qualifications:

Basic culinary coursework or equivalent experience desired
Previous prep and/or line cook experience a plus
Neat, clean, professional appearance
Exhibit a sense of urgency
Ability to lift 50 pounds to waist level
Willingness to work nights and weekends

Benefits

Competitive pay
Schedule flexibility
Meal discounts
Advancement opportunities
Supportive team environment

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