LINE COOK ($19/HR)

Roles and Responsibilities

• Preparing menu items in a timely manner and ensuring the level of quality, portion control and plate presentation are adhered to in a consistent fashion.
• Use established ticket collection procedures during service. Responsible for records from area worked during service periods.
• Chop vegetables, prepare serving sizes, make sauces and divide herbs.
• Cook assigned foods during restaurant service while complying with lead cook and/or chefs’ instructions and recommendations.
• Sets up workstation with all needed ingredients and equipment
• Keep food stations clean and organized
• Comply with mandatory food safety standards and regulations
• Maintain stock, and a clean and organized work area
• Tracking and reporting any food waste
• Communicating ordering and inventory needs and product shortages to the kitchen management team
• Performing other related duties assigned by the chef
• Safely utilizes a variety of utensils including knives
• Cleans and sanitizes work areas, equipment, and utensils

Qualifications

• A minimum of two (2) years experience as a line cook or in a related role required.
• Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
• Demonstrates basic math and counting skills
• Demonstrates interpersonal and communication skills, both written and verbal.
• High School diploma or equivalent (GED) required.
• Ability to maintain a safe, sanitary work environment, which conforms to all standards and regulations.
• Ability to work in a fast-paced environment with flexible hours.
• Ability to stand for long periods of time.
• ServSafe® Certification a Plus

Requirements

• Ability to work all shifts inclusive of weekends and holidays
• Must be eligible to work in the U.S.
• Requires constant standing/walking.
• Requires frequent lifting, carrying, pushing, pulling of up to 50 lbs.