Line Cook (II)

Responsibilities

• Set up and stock stations with all necessary supplies.
• Prepare food for service.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report, and follow all operational 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.
• Maintain a positive and professional approach with coworkers and customers.

Skills

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry's best practices.

Experience & Requirements

• Restaurant experience: 2-3 years (Required).
• Must have reliable transportation.

Education

• High school graduate or G.E.D. equivalent.