Line Cook

About the role

Mains Chefs are responsible for preparing food and plating dishes according to a restaurant's menu specifications. They are assigned a specific place in the line, such as the grill or vegetable prep station.

Responsibilities

• Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
• Reporting to the executive chef and following instructions.
• Making sure food preparation and storage areas meet health and safety standards.
• Cleaning prep areas and taking care of leftovers.
• Cooking menu items with the support of the kitchen staff.

Requirements

• Must be able to work Friday, Saturday, and Sunday.
• Communicate in the English language.