Line Cook

Responsibilities

• A working knowledge of all ingredients and preparation used on the menu
• Setting up and handling all necessary kitchen supplies
• Getting work stations in order (mise en place) prior to the opening of the restaurant each day and continuing to do so throughout the day
• Cleaning and organizing work stations throughout the day/night and prior to the closing of the restaurant
• Following all recipes as taught by the Chef/Sous Chef
• Proper knife-handling skills
• Proper use of all kitchen equipment
• Excellence in prepping, cooking, timing, and plate assembly
• Maintain a calm, professional demeanor while taking directions from the chefs and the expeditors
• Demonstrate an eagerness to learn and to teach other newer cooks

Qualifications

• At least 1 year of experience working as a line cook in a full-service restaurant
• Ability to stay positive and calm under pressure
• Ability to communicate clearly with other cooks, chefs, team members, and managers
• Ability to walk or stand for long periods of time