What are the responsibilities and job description for the Line Cook position at Savoy?
The Line Cook is responsible for executing menu items with precision, consistency, and respect for Italian culinary tradition. This role supports the culinary team by maintaining station readiness, following technique and standards, and contributing to smooth service that reflects a commitment to quality, comfort, and approachable Italian cooking.
Your Responsibilities
Prepare and execute menu items according to Chef specifications, emphasizing fresh, seasonal ingredients and traditional Italian techniques.
Execute dishes with consistency, accuracy, and attention to detail during all service periods.
Maintain strong knife skills and comfort working with fresh, raw ingredients.
Maintain a clean, organized, and fully prepared station in accordance with health, safety, and HACCP standards.
Assist with proper storage, labeling, and handling of ingredients to maintain quality and minimize waste.
Support opening and closing procedures for the kitchen as assigned.
Collaborate closely with the culinary team to support smooth service flow and timely execution.
Support inventory awareness and communicate prep needs or shortages to kitchen leadership.
Participate in menu development, tastings, and specials as directed, contributing ideas rooted in Italian culinary tradition.
Uphold culinary standards, discipline, and professionalism at all times.
Your Qualifications
1–2 years of experience working in an Italian-focused or casual dining kitchen preferred.
Strong knife skills and comfort working with fresh, raw ingredients.
Ability to execute consistently in a fast-paced kitchen environment.
Strong sense of organization, cleanliness, and attention to detail.
Ability to stand and move throughout the kitchen for the length of a shift.
Ability to lift 60 pounds or more.
Flexible availability, including nights, weekends, and holidays.