Line Cook

Line Cook Responsibilities

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow Executive or Chef de Cuisine’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards

Qualifications & Requirements

• Available to work nights, weekends, and holidays as needed
• Knowledge of the industry and relevant health and safety regulations
• Current Food Handlers card
• Accuracy and speed in executing assigned tasks
• Able to maintain a clean station while preparing food for service
• Previous Kitchen Experience Preferred
• Must be able to lift up to 35 lbs, and frequently lift and bend from the waist
• Must be able to stand for long periods
• This position requires frequent use of hands and arms in repetitive motions
• Regularly required to handle hot food