Job description
Supports the Executive Chef to deliver high quality and great tasting food by preparing/seasoning meats, vegetables, and other foods for consumption in accordance with specified recipes and plating guidelines. Line cooks are essential to the operation of the kitchen by coordinating food orders to support timely and efficient delivery to each guest. Must be guest focused and able to multitask in a fast-paced environment. Part-time and full-time positions are available. Many positions include evening, weekend, and holiday availability.
Position responsibilities include, but are not limited to:
Minimum requirements:
Position responsibilities include, but are not limited to:
- Read and follow recipes to ensure consistency and maintenance of kitchen profitability.
- Use, maintain, and clean all kitchen line equipment, preparation, and storage areas.
- Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
- Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction.
- Stock and rotate product on the cooking line.
- Communicates with kitchen and serving staff regarding product or service deficiencies.
Minimum requirements:
- Must be at least 18 years of age.
- Prior cooking experience in a similar environment is a plus.
- ServSafe Food Handlers or other food safety training is a plus.
- Must be able to stand and/or walk for long periods of time.
- Must be able to lift up to 50 pounds.
- Must be able and willing to work a flexible schedule including day, night, weekend, and holiday shifts.
- This position require lawful authorization and documentation to work in the United States.
- Must report to work on time, well-groomed, in clean and proper uniform and practices good personal hygiene.
- Ability to understand and carry out oral and written instructions and request clarification when needed.
- Ability to work as part of a team.
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