LINE COOK NEEDED FOR EVENING SHIFTS

The Line Cook’s main objective is to take point on executing all required procedures for daily food service. The Line Cook will accomplish this by setting up and breaking down the kitchen, keeping kitchen and walk-in orderly throughout the day, run point on all line items and communicating needs to the Chef. This position requires a commitment to excellence of every plate being produced as well as a positive attitude. The Line Cook will engage appropriate company directionality by ensuring proper creation and storage of all items with a commitment that each plate being executed meets the highest standards. This position reports to the Head Chef.

Responsibilities:

·       Fill out & perform daily kitchen opening duties checklist, when applicable

·       Ensure all items in walk-in/reach-in are stored and labeled properly

·       Arrive at work ready to work by time of shift start

·       Assist the Chef in any requested tasks 

·       Ensure plate integrity is being upheld for every single dish 

·       Ensure appearance and performance meet standards

·       Ensure kitchen is visually presentable throughout the day

·       Assist in kitchen team’s adherence to sanitation & food safety regulations

·       Maintain a safe and respectful work environment 

·       Communicate low stock alerts

·       Fill out & perform daily kitchen closing duties checklist, when applicable 

·       Keep kitchen clean and tidy due to open concept kitchen & visibility by customers

·       Must maintain composure and mind manners while working 

·       Must be comfortable with open concept kitchen

·       Personal hygiene kept presentable, clean cut, and professional due to visibility by customers 

Skills and Experience:

·       Strong organizational & communication skills

·       Ability to lift 50 pounds

·       Ability to stand for up to 8 hours

·       Vision for the prep execution flow, to ensure completion of all required tasks

·       Strong attention to recipe procedure & food safety procedures

·       Strong cooking & knife skills

·       Food handler’s card

·       Reliable transportation

·       1–3 years prep cook experience required

·       ServSafe certification strongly encouraged

Compensation:

$16-$18/hr BOE + a percentage of the tip pool