Line Cook (hourly rate plus service charge)

Essential Functions and Responsibilities

• Affords assistance in the operation of all activities in the kitchen, including food preparation and production.
• Ensures efficient, cost-effective operation and profitability of food production by adhering to operational controls.
• Supervises and inspects all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order.
• Ensures that food products, presentation, and plating are of the highest quality and are prepared to serve in a timely manner.
• Affirms adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Maintains oversight of holding and storage operations, stocking and food rotation, and guarantees food service sanitation standards are met.
• Maintains a high level of cleanliness in all work areas.
• Ensures immediate response is given to any/all comments and/or concerns and implements corrective measures when deemed necessary.
• Maintains an increased awareness of safety issues.
• Be familiar with all safety, emergency, and evacuation procedures.

Education, Experience and Knowledge

• A high school diploma or GED equivalent preferred.
• Minimum 1 year of cooking experience preferred.
• Ability to communicate clearly with managers, kitchen, employees, and guests.
• Safe Food Handling Certification preferred.
• Must have a flexible work schedule with open availability including days, evenings, weekends, and holidays as needed; can adjust to the needs of the owners, guests, and operational needs.