Restaurant Line Cook

Responsibilities

• Follow all recipes and practice portion control to prepare, garnish, and present ordered items
• Maintain proper and adequate set-up of the kitchen/station on a daily basis
• Handles, stores, and rotates all products properly
• Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure product quality
• Complete opening, on-going, and closing checklists as required
• Takes responsibility for quality of products served
• Perform general and specific cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards

Requirements

• One year minimum experience working in food service environment
• High school diploma, preferred
• Versatile verbal and written communication is essential
• Basic mathematical skills
• Ability to stand and work in confined spaces for long period of time

Benefits

• $14.00 / hour + Tips
• Comprehensive Benefits including 401K Matching, Employee Meal Plan, and Employee Assistance Program

Pay

• $14.00 / hour + Tips

Schedule

• Varies based on restaurant needs