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 - $24.00)

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

Basic Knife Skills

Attention to Detail

Food Preparation

Time Management

Food Safety Knowledge

Adaptability

Grilling

Collaboration

Portion Control

Multitasking

portion controls

Customer Service Orientation

Sanitation Practices

Stress Management

Cleaning / Sanitation

Initiative

Safety Procedures

Creativity in Food Preparation

Presentation Skills

Knowledge of Food Safety Standards

Equipment Maintenance

Ability to follow instructions

Sauteing

Team Leadership Potential

Restocking

Physical Stamina

Organization

Inventory Management

Meat Cookery

Quality Control

Communication

Cleaning

Vegetable Cookery

Sanitation

Frying

Organizational Skills

Fish Cookery

Equipment knowledge

Pasta Cooking

Kitchen Organization

Teamwork

Food Handler Certification

Problem Solving

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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