Lead Line Cook

About the role

Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
Produce from scratch menu quality food in appropriate portion size, cut and quantity.
Acknowledge any special requests and prepare the menu item accordingly.

Responsibilities

• Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
• Produce from scratch menu quality food in appropriate portion size, cut and quantity.
• Acknowledge any special requests and prepare the menu item accordingly.

Requirements

• Candidates must have the work permit and proper paperwork to be employed in the USA.
• Previous experience.
• High safety and sanitation standards.
• Recognize and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage of these items.
• Effective utilization of leftovers and control of waste.
• Consistent safe and sanitary food storage, preparation, and cooking.
• Maintain/sanitize the kitchen and equipment.
• Adhere to all safety protocols including handling and transportation of foods and knife work.
• Positive attitude with a desire to learn.

Qualifications

• Competitive salary.
• Health insurance.
• Dental insurance.
• Vacation and sick/personal time off.
• Flexible spending accounts (medical and dependent care).
• Company-paid basic life insurance.
• Short-term disability.
• Long-term disability.
• 401(k).
• Travel benefits.

Skills

• Knowledge of cooking methods.
• Ability to produce menu quality food.
• Attention to detail for special requests.

Benefits

• Competitive salary.
• Health insurance.
• Dental insurance.
• Vacation and sick/personal time off.
• Flexible spending accounts (medical and dependent care).
• Company-paid basic life insurance.
• Short-term disability.
• Long-term disability.
• 401(k).
• Travel benefits.

Schedule

Full-time position.

Pay

Competitive salary.