Line Cook

Duties & Responsibilities

• Creating meal portions and ensuring food comes out simultaneously, in high quality and in a timely manner
• Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely
• Utilize serving portion sizes and all basic meal prep procedures used in the kitchen
• Inform a manager of any supplies that need to be requisitioned
• Prepare all menu items following recipes and yield guides, according to departmental standards
• Maintain proper storage procedures as specified by Health Department and Common Bond requirements
• Minimize waste
• Maintain a clean and sanitary work environment
• Assist with receiving order and rotation of raw ingredients and back stock levels
• Knowledge of all savory production in the kitchen
• Additional duties as assigned

Qualifications

• Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards
• A Food Handler’s Card & Food Manager’s Certificate where required by local and state health code regulations
• Must always be able to work an 8-hour shift standing up
• Able to lift up to 50 lbs.

Required Knowledge, Skills & Abilities

• Creativity, culinary aptitude and a passion for working with food
• Ability to learn quickly
• Ability to understand and carry out oral & written instructions and request clarification if needed
• Ability to work as part of a team and cultivate a culture of teamwork
• Ability to build and maintain relationships
• Ability to work varied shifts, including weekends and holidays

Reports to

General Manager

FLSA Status

Hourly Non-exempt

Work schedule

8 hour shift

Benefits

• Health insurance
• Flexible schedule
• Referral program
• Paid training