Craft Culinary Concepts

Position: Line Cook - Part Time (Hourly)

Reports to: Director of Business Development

Position Overview:

The Line Cook is responsible for ensuring that timely, safe, food is produced using the current recipe and guest request for a quality result.

Essential Job Functions:

Line Cook must have knowledge of food preparation techniques and be able to produce hot and cold food items using current approved recipes meeting exacting standards. This includes but is not limited to handling food products from a raw state through the cooking and preparation process to the final plating, for service and or display. The Line Cook is responsible for following and enforcing food safety and sanitation practices to ensure all food is handled in accordance with local health department and Craft Culinary Concepts policies. This includes but is not limited to being responsible for proper use of cooking utensils and equipment, storage, labeling and dating of food products as well as ensuring clean and sanitized working areas. The Line Cook will have to work with a variety of teammates with varying degrees of skill and knowledge of high-volume kitchen production and must be able to partner with individuals to obtain successful results. This includes but is not limited to cleaning kitchen areas during and after events, leaving them in a ready state for future use.

Requirements

• Must be at least 18 years old.
• Must have a SERV Safe Certification or willing to attain one upon hire.
• Must be able to perform mathematical equations as they relate to recipes.
• Must be able to understand and follow specific instructions for recipes.
• Must have a H.S Diploma or equivalent.
• Must complete all pre-employment forms, successfully pass a background check and math assessment involving all US monetary units.
• Must be able to work with a group as well as independently.
• Must be able to work in a fast-paced high stress environment.

Other Skills/Abilities

• Current SERV Safe Certification.
• Preferred 2 years' experience in high volume kitchen setting.
• Ability to lift to 50 pounds on a regular basis and be on your feet for several hours.
• Ability to work non-traditional hours including nights, weekends, and holidays.
• Ability to work in extreme temperature fluctuations and around excessive noise.

The above description is not all-inclusive and may include other related duties as need.