Line Cook

You will be working at a variety of stations in a high volume kitchen.

Job Duties

• Responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation.
• Takes leadership role during the absence of the Head Chef
• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)Cook menu items in cooperation with the rest of the kitchen
• Report and follow executive or sous chef’s instructions. Clean up station and take care of leftover food Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards.

Requirements:

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.

• Excellent understanding of various cooking methods, ingredients, equipment and procedures.

• Accuracy and speed in executing assigned tasks.

• Familiar with industry’s best practices.

• Culinary school diploma

Physical Demands:

• Walking and Standing

Hours:

• Early mornings

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Recommended Skills

• Leadership
• Occupational Safety And Health
• Restaurant Operation
• Cooking