Line Cook

2 years

Position Summary:

A Line Cooks major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards.

Responsibilities & Duties:

Sets up station according to restaurant guidelines.

Prepares all food items as directed in a sanitary and timely manner.

Follows recipes, portion controls, and presentation specifications as set by the restaurant.

Restocks all items as needed throughout the shift.

Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.

Has understanding and knowledge of how to properly use and maintain all equipment in the station.

Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.

Performs additional responsibilities as requested by the Chef, Sous Chef.

Prepare a variety of food: Meat, seafood, poultry, vegetables and cold food items.

Cover, date and correctly store all food preparation items.

Use food preparation tools accordance with the manufactures instructions.

Close the kitchen correctly follow the closing protocol made per station.

Assist all duties assigned by the Executive Chef or Sous Chefs.

Training/Experience/Education:

Professional communication skills are required.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

Must have problem solving abilities, be self-motivated and organized.

Commitment to quality service, and food and beverage knowledge.

Compensation: Hourly ($18.00 - $22.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Basic Knife Skills

Attention to Detail

Food Preparation

Setting up stations

Adaptability

Food Safety Knowledge

Collaboration

Sanitation Practices

Time Management

Initiative

Multitasking

Portion Control

Safety Awareness

Food Presentation

Work Ethic

Customer Service Orientation

Interpersonal Skills

Physical Stamina

Flexibility

Grilling

Inventory Management

Creativity in Food Preparation

Quality Control

presentation

Efficiency

Cleaning and Maintaining Station

Reliability

Cleaning and Sanitation

Strong Work Ethic

portion controls

Ability to follow instructions

Cleaning / Sanitation

Team Leadership Potential

Pressure Management

Stress Management

Assisting With Kitchen Cleaning and Organization

Knowledge of Food Safety Standards

Equipment Maintenance

Variety of Food Preparation (Meat, Seafood, Poultry, Vegetables, Cold Items)

Safety Procedures

Cleaning and maintenance

Assisting With Kitchen Organization

Closing Kitchen Correctly

Effective Under Pressure

Presentation Skills

Meat, Seafood, Poultry, Vegetable Preparation

Safety and Sanitation

Sauteing

Communication

Using Food Preparation Tools

Restocking

Kitchen Closing Procedures

Equipment Use and Maintenance

Meat Cookery

ability to take direction

Cleaning

Cooking Skills (Meat, Seafood, Poultry, Vegetables)

Vegetable Cookery

Food storage

Sanitation

Food Preparation Tools

Frying

Closing Procedures

Organizational Skills

Communication Skills

Fish Cookery

Taking Direction

Equipment knowledge

Pasta Cooking

Working Under Pressure

Kitchen Organization

Teamwork

Food Handler Certification

Organization

Problem Solving

Commitment to Quality Service

200 Covers Per Night

self motivation

Plating and Presentation

quality service

Work In a Fast-Paced Environment

Food and Beverage Knowledge

Woodfire Cooking

Professional Communication

Following Recipes

Pizza Cooking

Professionalism

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