About the Role
Qualities of a Line Cook:
- Efficiency and Speed
- Organization and Focus
- High Level of Attention and Awareness
- Attention to Cleanliness and Sanitation
- Always a Team Player
Job Responsibilities include but is not limited to the following:
*Responsible for preparing and at times finishing foods on all stations within the kitchen.
*Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards.
*Assist the Chef as needed in execution of production.
*Apply basic and advanced knife skills required for preparation.
*Properly label and date all products to ensure safekeeping and sanitation.
*Must be able to break down work station and complete closing duties by returning all food items to the proper storage areas, rotate and return all product, wrap, cover label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk-in.
*Candidates must be able to communicate in English, read and follow recipes. Second language is a plus.
* 3 – 5 years culinary experience in a similar role; preferably in a high volume restaurant, scratch-cooking environment.
*Candidate must exhibit extensive sanitation and culinary knowledge, accurate knife skills, and the ability to work in a quick, team-oriented environment.
*Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement.
*Must be able to obtain and maintain any licensing or active work cards required for this position at all times.
*Culinary training or degree is preferred, but not required.
*Candidates must be a minimum of 18 years of age.
*Requires a valid ServSafe card prior to commencement.