*** THE FOLLOWING IS REQUIRED ***

• Cooking expertise.
• Organization.
• Cooperation.
• Time management.
• Ability to follow instructions.
• Knowledge of safe food handling procedures.

The Line Cook’s 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.
Essential Duties

➢ Station Set Up. The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls.

➢ Prepping Food. The line cook will be asked to prep food for service each
day. This can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. The line cook will use prep and production lists as guides to check the many items necessary to be prepared and recipe books for specific instruction.

➢ Cooking. During meal service, the line cook is responsible for preparing the items requested from his or her station. The cooks will/can be rotated between the grill, sauté, apps and pantry.
Pantry: During dinner production makes all the various salads, appetizers and desserts as they arrive to the printer, prepared in the “fire” order as prescribed by the Executive Chef. Work with the Executive Chef on specific cooking procedures and techniques as well as plate presentation and product quality and freshness.
Sauté: Reading and cooking the tickets as directed by the Executive Chef. Assist the Executive Chef for production of banquets, as needed. Follow the cooking procedures and techniques as well as plate presentation and product quality and freshness as directed by the Executive Chef.

➢ Clean Up. At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service.

➢ Stocking. The line cook is also called on to unload delivery trucks and store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Executive Chef.

Education and Experience Requirement
Must have proven cooking experience and an excellent understanding of various cooking methods, ingredients, equipment and procedures. Must also possess accuracy and speed in executing assigned tasks and preferably have a Culinary School Diploma, with that said; plenty of fantastic line cooks have learned by fire. If lacking formal education yet feel capable of handling the position, please do apply!

Job Types: Full-time, Part-time

Pay: From $18.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

COVID-19 considerations:
We operate in accordance with state and local guidelines.

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant experience: 3 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

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