Saute Cook/Line Cook

Responsibilities

• Receive, cook, and plate orders quickly and accurately according to order slips
• Cook a variety of seafood dishes, following recipes to ensure consistency and quality
• Aid with opening and closing duties, including prep, stocking, and cleaning all kitchen stations
• Safely use and operate all kitchen tools and equipment, including knives, grill, fry, broiler, stoves, and oven
• Maintain equipment and kitchen areas to ensure a clean and safe working environment
• Perform any other duties as assigned by the Chef

Qualifications and Experience

• Minimum 5 years of experience as a sauté cook in a high-volume restaurant
• Strong knowledge of food preparation, cooking techniques, and knife-handling skills
• Ability to work in a fast-paced environment and handle multiple tasks at once
• Ability to stand for long periods of time and lift up to 25 pounds
• Previous experience cooking in an Italian and/or seafood restaurant is a must