Line Cook

Position Overview

Line cooks are responsible for cooking and plating our dishes to spec, managing prepared goods pars, executing a daily prep list and keeping the kitchen in an organized and clean state. This role requires individual time management, strong communication skills, an eagerness to better our menu/kitchen, an organized personality and being a team player. A positive attitude, eagerness to jump in and learn about our systems as well as an understanding of standard and food safe kitchen procedures is required.

Key Responsibilities

• Set the hot and cold line for service.
• Manage item parts, ensuring adequate stock of prepared goods are on the line and backed up in the walk-in.
• Execute daily prep list, including tasks such as making sauces, braising meats & following recipes. At the end of the shift, write a prep list for the following day, making sure to include items with a low par and noting anything that is a priority.
• Assist in receiving orders, checking invoices, and putting up trucks. Communicate with the executive chef when any issues arise with orders (wrong item sent, didn’t receive item, item damaged, etc.)
• Fill and maintain a three-bay dish sink throughout the shift, ensuring dishes don’t pile up and the dish area stays clean and organized.
• Food safety knowledge understanding FIFO, proper rotation, safe food handling time, and temperatures.
• Discuss weekly food features with the executive chef and aid in the production and plating of featured dishes to the chef's standards.
• Clean kitchen equipment such as fryer, flattop, and gas range weekly, adhering to the cleaning schedule or as needed due to business demand.
• Maintain personal hygiene and uniform standards- hair tied up above the shoulders, non-slip shoes, black chef pants & t-shirt/chef shirt, clean/trimmed nails & facial hair groomed at appropriate length.
• Lift 50 pounds

Qualifications & Requirements

• ServSafe Certification/ Certified Food Handler