Line Cook

About the role

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest’s needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines.

Responsibilities

• Prepare and cook all food items to company specifications
• Plate prepared foods based on chef’s guidance
• Responsible for the setup, operation, break down, and cleaning of all kitchen equipment
• May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc.
• Uphold restaurant kitchen sanitation and food service safety standards

Requirements

• Previous experience is not required – training provided
• Have a current Food Handler’s Card where applicable, or willing to obtain
• Love for food and an eye for detail with cooking; knowing weights, measurements, and volumes
• Ability to learn restaurant menu and recipes
• Knowledge of all chemicals used in the building
• Excellent customer service skills and etiquette
• Ability to multi-task in a fast-paced teamwork environment
• Flexibility to work a variety of shifts
• Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist
• Must be at least 18 years old

Benefits

• Competitive pay
• Flexible scheduling
• Paid on-the-job training
• Opportunities for advancement – promotion from within
• Discounted meals
• Employee referral program
• Exclusive team member discounts
• Closed on Thanksgiving and Christmas at most locations
• 401(k) retirement plan (based on hours worked)
• Medical, dental and vision insurance (based on hours worked)
• Paid sick leave (in qualifying jurisdictions)

Pay

$20.00 – $24.00 / hour (based on experience)

Schedule

Hiring immediately for full-time and part-time hourly positions.