Line Cook

Responsibilities

• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow all operational 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.

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry's best practices.

• Restaurant experience: 2-3 years (Required).
• Must have reliable transportation.

• High school graduate or G.E.D. equivalent.

• Medical, dental, and vision.
• Critical illness.
• Accidental coverage.
• Voluntary life.
• 401(k).

Seniority level:
Entry level

Employment type:

Full-time

Job function:
Management and Manufacturing, Industries:
Restaurants

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