Line Cook III

Responsibilities

• Thorough knowledge of cooking procedures
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.
• Adherence to all company dietary and allergy procedures.
• Knowledge of kitchen equipment and safe handling procedures
• Assuring compliance with all sanitation, proper food handling skills and other safety guidelines.
• Utilize approved food production standards to ensure proper quality, serving temperatures and standard portion control.
• Prepare food items consistently, efficiently and adhering to all recipe standards.
• Knowledge and adherence to proper food storage such as wrapping, dating, rotation procedures.
• Clean prep work areas and equipment.
• Follow prep lists created by Chefs
• Label and stock all ingredients on shelves so they can be organized and easily accessible.
• Prepare cold, grilled and sautéed dishes in accordance with established specifications.
• Additional duties as assigned

Qualifications

• A high school diploma or GED
• Three + years of experience as a line cook, restaurant cook, or prep cook
• Experience in kitchen operations, specifically the ability to train others
• Certificate in Culinary Arts preferred
• Experience with various cooking methods and procedures
• Ability to work in a fast paced environment
• Maintain positive attitude at all times
• Strong communication and organizational skills, both written and verbal
• Food safety certification- food manager

Physical Requirements

• Ability to lift up to 75 lbs. occasionally
• Ability to sit/stand for extended periods
• Ability to climb stairs, ladders
• Ability to work in a food/wine environment

Schedule

Full time, Nights, holidays, weekends

Pay

$24/hr

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401k matching
• Company paid short term disability insurance
• Company paid Life insurance
• Paid time off
• Referral program