What are the responsibilities and job description for the Line Cook position at Grove?
We are looking for a professional Line Cook to prepare food to the chef’s specifications and to set up stations accordingly. Duties will consist of assisting the Executive and Sous Chef with their daily tasks. Must have proven cooking experience as a line chef, restaurant cook or prep cook experience, an excellent understanding of various cooking methods, ingredients, equipment and procedures, accuracy and speed in executing assigned tasks and have reliable transportation.
Responsibilities include but not limited to;
• Setting up and stocking stations with all necessary supplies
• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cooking menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow Executive or Sous Chef’s 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
At GROVE, we believe delicious meals are made with heart, balance, and spirit. For restaurateurs Hugh Miller and Greg Campbell, that means taking a genuine, personal approach to Contemporary American cuisine. Our diverse menu features an extensive range of gourmet dishes handcrafted from thoughtfully sourced, seasonal ingredients with a fresh perspective. Our house-made specialties include dishes like seared Ahi Tuna Nachos and Beef Brisket Poutine – two cross-cultural combinations that create a harmony of rich flavors. By using traditional cooking methods to execute imaginative new recipes, we've created an elevated yet approachable menu and a memorable dining experience for the discerning palate.
Salary : $18 - $20