Line Cook

3 years

• Responsible for saute station
• Setting up and stocking stations with all necessary supplies
• Preparing food for service (e.g., chopping vegetables, portioning ingredients for service, etc.)

• Keeping your station clean, organized and adequately filled; and

• Follow all Basants policies and rules, especially rules regarding food safety, food storage, and food preparation.

• Cooking menu items in cooperation with the Chef/Sous Chef
• Ensuring food comes out simultaneously and in a timely fashion
• Reporting to Chef/Sous Chef and following instructions
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
• Maintaining a positive and professional approach with co-workers and customers
• Complying with all training, certifications requirements
• Additional tasks as needed and assigned by Chef/Sous Chef

Compensation: Hourly ($20.00 - $24.00)

Benefits & Perks: Health Insurance, Dental Insurance, Dining Discounts, Daily Staff Meal

Teamwork

Food Preparation

Communication

Attention to Detail

Inventory Management

Prepping Ingredients

Following Recipes

Advanced Knife Skills

Basic Knife Skills

Food Handler Certification

Grilling

Butchery

Food Safety Knowledge

Frying

Sauteing

Cleaning / Sanitation

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