PM Line Cook at Proof on Main

Specific Responsibilities

• Understands menu and techniques required to execute the dishes properly.
• Reports to work on time and ready to work scheduled shift.
• Able to work as part of a team focused on a common goal.
• Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools).
• Understands the importance of tasting and seasoning the food properly, no matter how simple the dish.
• Understands how to work with different forms of heat and cooking methods.
• Receives and applies criticism in a positive manner, even from fellow employees.
• Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc.
• Actively learns through inquiry.
• Keeps a clean and organized work station before, during, and post service.
• Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day.
• Able to identify product quality and freshness.

Qualifications

• Able to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Strong communication skills; must be able to speak, read, and understand English.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Physical Requirements

• Must be able to stand for long periods of time.