Benefits:
- Discounted meals
- Employee referral program
Responsibilities of a Line Cook: MUST HAVE WEEKEND AVAILABILITY
● Maintaining a sanitized and well-organized kitchen.
● Preparing workstations for cooking.
● Preparing and maintaining kitchen equipment.
● Checking the quality of the ingredients.
● Preparing cooking ingredients using various techniques.
● Cooking food using various culinary techniques.
● Arranging food and ensuring appealing presentation.
● Manage food storage, stock, and ingredient orders.
● Follow all Standard Operating Procedures to properly and efficiently prep/prepare all hot and cold food.
● Work as a team with the management staff by performing routine cleaning and basic upkeep of the front and the back of the house.
● Perform general duties associated with setting up and breaking down stations throughout the kitchen and restaurant to start or close a shift as directed.
● Rotate, label, and date all product to minimize waste and spoilage.
●Maintain all kitchen equipment in clean working order at all times.
● Practice safe work habits to avoid injury to self and others.
● Perform other tasks and duties as assigned.
● Cooks spend the majority of their time in the kitchen. Frequent work includes hot ranges, walk-in freezers and coolers. Business level requires a fast work pace. Must be able to work under pressure.
● Able to move short distances throughout the shift. Bending, stooping, reaching, and pushing may be required to perform routine tasks. Constantly required to handle and move objects weighing up to 50 lbs. over moderate to long distances using hand trucks and carts.
Line-Cook / Prep-Cook Job Requirements::
● Must have prior experience as a cook.
● Must be skilled in operating kitchen equipment.
● Must be skilled in various cooking techniques.
● Must know and follow sanitation procedures.
● Must showcase teamwork and communication skills.
● Must showcase great organizational skills.
● Must be able to multitask and act quickly.
● Must carry at least a high school diploma.