Line Cook

1 year

Position Summary:

A Line Cook is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Line Cook must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Line Cook must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef, Executive Sous Chef and Executive Chef.

Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

• Oversee the preparation, cooking, and presentation of meals in the restaurant.
• Directing other chefs in their section in the preparation, cooking, and presentation of culinary dishes.
• Knowledge of all culinary functions in the kitchen
• Trouble-shooting any problems that may arise
• Preparation of staff meals
• Enforcing strict health and hygiene standards in the kitchen
• Responsible for following HAACP guidelines set by BOH management.
• Station maintenance and cleanliness.
• Maintain a positive, pleasant, attitude every shift
• Other duties as assigned

Essential Requirements:

• Available to work various shifts, weekends and holidays.
• Ability to walk and stand during entire shift.
• Ability to continuously reach, bend, lift, carry, stoop and cut.
• Ability to remain stationary for long periods of time.
• Ability to tolerate high heat.
• Frequent washing of hands
• Ability to lift 50 lbs.
• Hazards may include, but are not limited to, cutting, burning, slipping, tripping

Required Experience and Skills:

• Culinary degree and/or 2 yrs kitchen experience
• Culinary knowledge and skills
• Organizational skills and multi-task oriented

Compensation: Hourly ($20.00 - $23.00)

Ability to Work Under Pressure

Leadership Skills

Communication Skills

Teamwork

Attention to Detail

Time Management

Adaptability

Problem Solving Skills

Physical Stamina

Customer Service Orientation

Ability to follow instructions

Stress Management

Creativity in Food Presentation

Commitment to Safety Standards

Ability to work in a fast paced environment

Reliability

Work Ethic

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