Line Cook

About the role

Line Cooks ensure the quality preparation of all menu items and proper handling and storage of all food items under the direction and supervision of the Sous Chef and Executive Chef.

Responsibilities

• Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, sauté, grill
• Follow standardized recipes and ensure consistent preparation according to guest specifications
• Participate in cleaning of kitchen areas and equipment
• Assist with proper storage, preparation, cooking, and presentation of all food items
• Assist with food preparation in advance of food service hours
• Follow all safety guidelines including safe-handling of food items, knife safety, and safe usage of kitchen equipment

Requirements

• Flexible schedule including availability on days, nights, weekends, and holidays
• Punctuality and regular, reliable attendance
• Interpersonal skills and the ability to work well with co-workers and the public
• Ability to verbally communicate in English
• Ability to read written instructions in English
• Demonstrated ability to execute various cooking methods including sautéing, braising, frying, poaching, roasting, and other subtle variations
• Previous kitchen experience is required
• Ability to work in a clean and organized fashion with strict adherence to all safe food handling practices
• Ability to work in a hot kitchen environment

Qualifications

• Active Food Handler certificate is preferred