Line Cook

About the Role

Line Cooks prepare food to the Director of Culinary’s specifications and set up stations for our daily menu. They work with other team members in the kitchen to execute standard dishes, commissary, and catering menus, assist with daily kitchen tasks, and maintain a sanitary and organized work environment.

Responsibilities

• Assist in food preparation and cooking activities according to recipes and guidelines.
• Follow prep lists, recipes, portion control, and presentation specifications to consistently deliver high-quality food products.
• Set up stations as needed.
• Cook on the line alongside other team members in a careful yet efficient manner.
• Prepare and assemble catering trays and commissary foods with precision and attention to detail.
• Ensure that all food items are properly labeled, dated, and stored in designated storage areas.
• Maintain cleanliness and organization of workstations, equipment, and storage areas while following food safety and sanitation standards.
• Assist with inventory control by monitoring stock levels, rotating ingredients, and notifying the Director of Culinary of any shortages or excesses.
• Adhere to all health and safety guidelines including proper handling and storage of food, use of kitchen tools and equipment, and personal hygiene practices.
• Collaborate with the Operations Team to ensure smooth and efficient operations during operating hours.
• Assist with receiving and inspecting deliveries and ensuring that ingredients meet quality standards.
• Wash dishes, silverware, pots, pans, etc.
• Assist with special events and offsite events as needed.
• Any other duties as assigned.

Qualifications

• Must be at least 18 years old.
• Must have some prior experience working in a professional commercial kitchen. Preference will be given to candidates who also have experience as a Line Cook in a professional commercial kitchen.
• Must be able to raise or lower objects more than 50 lbs. from one level to another.
• Must be able to climb stairs and regularly bend, stoop, or crouch (frequency and duration will vary according to daily business needs).
• Must be able to spend up to 100% of working time standing, walking, and moving around in a fast-paced environment.
• Must be able to work days, nights, and weekends.
• Must have (or be willing to obtain) personal transportation and a personal cell phone.
• Must be able to read, understand, and follow the Bars & Recreation Employee Handbook.

Schedule

• Line Cooks are expected to work at least 20-30 hours per week, but also have the ability to work full-time hours if approved by management.
• Must have flexible availability, with priority around evening shifts, and must be able to work days, nights, and weekends.
• Full and open availability is required on Saturdays.

Compensation & Benefits

• $17 per hour
• Company sponsored 401k plan
• Paid Time Off
• Company sponsored Employee Rewards Program
• Company sponsored social events
• Annual charitable donation of employee's choice
• Flexible scheduling
• Great variety of work with cross-training at all facilities
• Free/Discounted activities, drinks, snacks and merchandise
• Company-wide communication platform