The role of our Line Cook is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Line Cook is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

Responsibilities:

General: Comply with Standards of Service and assists in assuring the same from all kitchen employees.

Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. In conjunction with the Executive Chef and Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Establish and require strict adherence to health department and Restaurant sanitation and food handling guidelines.In conjunction with the Executive Chef, Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. The Line Cook must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Maintain effective working relationship with food and beverage management, staff and restaurant departments. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

Job Qualifications:

Experience/ Knowledge:

Intermediate understanding of professional cooking and knife handling skills.

5 years of cooking experience

Understanding and knowledge of safety, sanitation and food handling procedures.

Previous kitchen experience required.

Skills/Aptitudes:

Professional communication skills are required.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure

Must have problem solving abilities, be self-motivated and organized.

Commitment to quality service, and food and beverage knowledge.

License/Education Qualifications:

Food Handlers permit required.

A certificate in Culinary arts preferred or alternately a CC certification through the American Culinary Federation

Minimum of 3 to 5 years of progressively responsible kitchen experience

Must be able to work nights, weekends and some holidays.

Must be able to speak, read and understand basic cooking directions.

Bilingual a plus

Discretion/Independent Judgment: As a Line Cook you will be expected to work with Associates to ensure satisfaction. A Line Cook will have to take initiative and get creative in resolving challenges and involve a Manager only when previous methods have been unsuccessful.

Physical Requirements: Ability to speak and hear. Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Constant standing with some walking. Be able to work in a standing position for long periods of time (up to 8 hours). Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Job Types: Full-time, Part-time

Pay: $16.00 - $20.00 per hour

Benefits:

• Flexible schedule
• Food provided

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed
• Weekends only

Work setting:

• Casual dining restaurant

Work Location: In person