Line Cook Day/Weekend

Benefits:

• 401(k) matching
• Employee discounts
• Flexible schedule
• Free food & snacks
• Free uniforms
• Opportunity for advancement
• Training & development
  
  
  

The Line Chef is responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations and maintaining a clean working space during and after business hours.

Essential Duties And Responsibilities

The essential functions include, but are not limited to the following:

• Stock, organize, and clean kitchen and cooking utensils
• Properly store food, rotating, cooling, reheating, and stocking at proper temperatures
• Peel, wash, trim, and cook vegetables, meats, seafood, and dairy without cross-contamination
• Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices
• Prepare all food according to company recipes
• Perform other duties as assigned
  
  
  

Minimum Qualifications (Knowledge, Skills, And Abilities)

• Minimum of one to three years of full-service restaurant experience required
• Excellent verbal and written communication skills
• Basic computer skills
• Basic mathematical skills
• Experience in food preparation and presentation preferred
• Previous training experience preferred
• Multi-task oriented
• Knowledge of workplace safety procedures
• Ability to work flexible schedules including nights, weekends, and holidays