Line Cook | Southern Tier - Buffalo, NY

Line Cook

The Line Cook will accurately and efficiently handle and prepare food products and dishes at assigned stations. Reports to: Executive Chef or Manager on Duty.

• Prepare meal ingredients following a recipe and line builds, and as directed by the Executive Chef, or manager on duty.
• Lead station set up while focusing on proper cooking procedures, plating and presentation, flavor, temperature, and ticket time.
• Independently prepare all menu items to order, receiving feedback on line builds, cooking procedures, and plating accuracy.
• Execute meal preparation for quality control, including self-assessment and Chef evaluation on build accuracy, cooking methods, and flavor profile.
• Oversee post-shift duties, including cleaning, stocking, and checkout procedures, while incorporating feedback as needed.
• Properly label and store food, while managing time-temperature logs according to taproom procedures and health code.
• Follow all opening and closing duties as outlined in ABV guides.
• Complete assigned prep work as assigned by management.
• Maintain compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Absolutely essential to support the planning, preparation, and execution of private events, ensuring high-quality service and presentation for guests.
• Perform other related duties as assigned.

Compensation

Compensation for this role begins at $20 per hour.

Qualifications

• Minimum 2 years’ experience as a prep/line cook preferred.
• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.
• Ability to multitask and thrive in high volume and pressure environments.
• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be capable of working with knives/sharp objects.
• Must be able to lift up to 50 pounds at times.
• Manual dexterity to cut and chop foods and perform other related tasks.