Kaminski Chophouse Line Cook

Responsibilities

• Inspect and clean food preparation areas, equipment, work surfaces, and serving areas to maintain safe and sanitary food‑handling practices.
• Check freshness of food and ingredients, track old and new items, and rotate stock.
• Store and cook food at correct temperatures by regulating ovens, broilers, grills, and roasters.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine proper doneness using tasting, smelling, or utensil penetration.
• Produce and serve all foods for Kaminski Chophouse, including steak, chicken, seafood, vegetables, and other items.
• Work various stations such as prep, carver, sauté, and dessert.
• Adhere to standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Create the highest guest satisfaction by keeping a clean, organized, well‑stocked work area.
• Determine, communicate, and monitor personal and departmental performance standards daily.
• Perform and complete other assigned duties.

• Education:
  
  High School Diploma required.
• Experience:
  
  1 year experience working as a chef in a fine dining restaurant required; 2 years preferred.

• Effective teamwork and communication with staff.
• Trainable and willing to take instruction to learn the position.

• Must be able to lift at least 20 lbs.
• Body positions: sitting and standing for extended periods.
• Full use of vision, hearing, and speech; ability to walk, turn head, torso, bend arms, wrists, and fingers.
• Routine math calculations.
• English communication (verbal and written) for instructions, information relay, and interaction with customers, vendors, and staff.