LINE COOK JOB DESCRIPTION
The successful Line Cook for our Restaurant will prepare food to the exact Chef’s specifications and will set up stations for menu prep. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
JOB RESPONSIBILITIES AND DUTIES
- Setting up and stocking stations with all necessary supplies. Making sure you have your “mise en place”.
- Preparing food for service (e.g. chopping vegetables, butchering meats, or preparing sauces)
- Cooking menu items in cooperation with the rest of the kitchen staff.
- Prepare and display food items according to hotel and restaurant standards.
- Properly cleaning and sanitizing the station while taking care of leftover foods.
- Stock inventory appropriately.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Comply with nutrition and sanitation regulations and safety standards.
- Maintain a positive and professional approach with coworkers and customers.
REQUIRMENTS:
- Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
- Excellent understanding of various cooking methods, ingredients, equipment and procedures.
- Accuracy and speed in executing assigned tasks.
- Familiar with industry’s best practices.
- Culinary school diploma is advantageous.
PHYSICAL DEMANDS:
While preforming the duties of a Line Cook, the employee is required to stand for long periods of time, lift to or over 50+ pounds, kneel, stoop and be able to work in a high temperature area.
REPORTS TO:
Our Line Cooks report directly to the Executive Chef and Sous Chef.
Job Type: Part-time
Pay: $24.00 - $26.00 per hour
Expected hours: 20 – 25 per week
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Restaurant type:
Shift:
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Work Location: In person