What are the responsibilities and job description for the Line Cook position at Josephine Estelle?
Line cooks seek to craft meaningful experiences for guests through adherence to the strict standards of the EnjoyAM Restaurant Group in the preparation and execution of dishes. Line cooks report directly to the Sous Chefs and Chef de Cuisine and contribute to the team in a variety of tasks. The qualified candidate has a love for food, a passion for service, and a team oriented work ethic.
Responsibilities and Duties
- Ensure ingredients and final products are fresh
- Follow recipes, including measuring, weighing and mixing ingredients
- Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
- Present, garnish and arrange final dishes
- Occasionally serve food
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Handle and store ingredients and food
- Maintain food safety and sanitation standards
- Perform any other duties and responsibilities as needed
Full Time Line cooks work four, ten hour shifts with at least two consecutive days off. We work to provide a sense of work life balance in an industry that is fast paced and can be high stress. The menus change regularly, giving line cooks opportunities to learn new MOPs and learn how to develop dish ideas. We also assist with medical, dental, and vision insurance as well as accident and life insurance.
Skills & Qualifications
- Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
- Ability to work as part of a team, collaborating on complex dishesErmelo
- Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
- Calm demeanor to work in a high-stress, fast-paced environment
- Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
- Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
- Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
- Ability to stand in one place for hours at a time, handle extreme heat and work shifts
Education & Experience
- One to two years of experience as a line cook, restaurant cook, or prep cook