Line Cook

Responsibilities

• Uses knives correctly and safely
• Set up, restock, organize, clean and maintain workspace
• Follows all recipes and procedures with regards to quality, consistency, and time standards
• Prepares food according to our procedures and standards within allowable time lines
• Responds positively to any guest's request
• Safely operates and maintains cleanliness of equipment
• Handles foods, storage and cleaning activities in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food storage, cleaning and preparation.
• Performs other assigned duties from the management

Requirements

• 1 year of experience in hospitality preferred
• Ability to handle multiple priorities
• Ability to stand and walk for 8 to 10 hours, lift up to 55 lbs., and bend, climb or work in confined spaces
• Reads and understands English
• Possess written and verbal skills for effective communication with staff and management
• Maintains organizational and time management skills and demonstrates good judgment, problem solving and decision making skills
• Able to work closely with other staff
• Performs job at continually high pace, under pressure, while maintaining quality standards
• Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, oven, stove, mixer and fryer
• Maintains all restaurant standards of safe food handling
• Flexible in performing related tasks as requested