Line Cook
Essential Responsibilities:
- Assists with production of all hot line food items as directed by the Executive Chef or Sous Chefs.
- Inspect food products from previous meal period and create prep list for upcoming meal period.
- Prioritize prep list and begin preparation of required items adhering to product quality, flavor, portion control and consistency within established recipe specifications.
- Set up line stations for shift including heating and reheating of menu items, restocking back up supplies and preparation of all necessary equipment.
- Maintain a position on the line throughout the meal period.
- Maintain a sanitary workstation throughout the entire meal period.
- Adhere to proper operation of all line equipment, chemicals, knife and safe food handling procedures.
- Participate in proper closing of kitchen at the conclusion of each day adhering to existing closing checklists.
Requirements:
- Must be at least 18 years old.
- Must be able to work weekends and all major holidays.
- Must have 3-5 years of experience as a line cook in a facility with comparable sales and/or seating capacity.
- Must have 3-5 years of experience in a comparable scratch kitchen
- Demonstrated ability to compete assignments in a specified period.
- Ability to exhibit technical skills.
- Ability to adhere to and maintain quality standards, portion controls recipe specifications and product consistency guidelines.
- Professional accredited culinary training and/or degree is desirable, but not required.
- Able to work independently as well as part of a team.
- Must be dependable and reliable.
Pay Rate: $15/hour
Full Time Benefits include:
- Medical, vision and dental Insurance
- Paid vacation
- Participation in 401k plan
- Uniforms
- 20% Employee Discount
