Line Cook

Job description

Line Cooks are expected to prepare food to the exact chefs specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Responsibilities:
Set up and stocking stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chefs instructions
Clean up station and take care of leftover food
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

Skills:
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

Special Requirements

ANTICIPATED WORK SCHEDULE: 12PM TO 9PM, MONDAY TO FRIDAY, WITH A ONE HOUR LUNCH BREAK, FOR A TOTAL OF 7 HOURS PER DAY. WORK ON WEEKENDS WILL BE REQUIRED. SATURDAY, ANTICIPATE A 3 HOUR SHIFT. SUNDAYS ANTICIPATE A 2 HOUR SHIFT. SCHEDULES MAY VARY.