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