Job Overview:

The position of line cook consist of the daily preparation of food items for a station or a specific area in a kitchen and cooking and plating all food orders in a efficient, healthful and attractive manner.

Responsibilities for Line Cook:

• Passion for the Food and Beverage Industry
• Taking initiative to get the job done, with a sense of urgency
• Keep your area clean and sanitized
• Maintain the stock levels on the line as well as product freshness
• Clean and maintained uniform standards
• Follow all portions required to make recipes, using measuring utensils
• Maintain all cooking equipment
• Handle and store ingredients properly (every item has a home)
• Adhere to punctuality and attendance policies
• Positive, can do attitude
• Can work in a high pressure, quick environment while having respect for others
• Previous experience helpful but not required

Qualifications for Line Cook:

• Some culinary education preferred
• From scratch cooking skills preferred
• Prefer 2 years of line cook experience
• High school education is desired
• Must have a minimum of six (6) months of experience as a cook
• Must be able to lift, carry, and maneuver up to 75 pounds

Must have a Food Handler Card to file at Restaurant upon Hire