Line Cook

2 years

As a member of the Culinary Team, they will work with MITA team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes and training, development, and management of their subordinates.

ESSENTIAL JOB FUNCTIONS

Development, Preparation, and Execution of Dishes

• Assist Chefs developing their vision and implementing the menus for the restaurant.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards.
• Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the service team to ensure the integrity of the guests experience.
• Have all products, recipes, files organized.
• Work closely with the chefs and be available to help anytime during the preparation process or any station that may need assistance.

Training, Development, and Employee Management

• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
• Supervise the culinary team, ensuring that direction and guidance is provided, and quality standards are achieved.
• Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service and technique.
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.

Compensation: Hourly ($19.00 - $23.00)

Benefits & Perks: Paid Time Off, Dining Discounts

Culinary Skills

Teamwork

Menu Development

Collaboration

Food Preparation

Time Management

Food execution

Attention to Detail

Portioning

Communication Skills

Service Standards

Expedite Service

Leadership

Quality Control

Organizational Skills

Team Collaboration

Adaptability

Employee Training

Creativity

Employee Development

Customer Service Orientation

Employee Management

Mentoring

Supervision

Training Skills

Mentorship

Culinary Knowledge

Communication

Operational Efficiency

Organization

Problem Solving

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