Line Cook

Line Cook reports to the Executive Chef and Sous Chef.

Responsibilities include:

• Setting up station according to restaurant guidelines.
• Prepare all food items in a sanitary and timely manner.
• Follow recipes, portion control, and presentation.
• Restock all items as needed during the shift.
• Clean & maintain the station, practicing good safety, sanitation & organizational skills.
• Proper use of all equipment in the station.
• Assist with cleaning and organization of kitchen, walk-in coolers, and all storage areas.
• Leads daily operations and delegates duties to line cooks.
• Perform additional duties as requested by Chefs.

All interested candidates must:

• Be committed to quality service.
• Have previous experience (position and compensation based upon experience).
• Be available, especially weekends and holidays.
• Ensure food quality is superior and take action to correct any irregularities.
• Follow all procedures and policies set forth by the company.
• Follow all health and safety regulations.
• Ensure kitchen equipment is properly maintained and functioning.
• Ability to take direction, work in a team environment, and work calmly and effectively under pressure.
• Ability to stand during the entire shift, withstand exposure to hot and cold, and able to lift up to 50 pounds.

We are an equal opportunity employer and participate in E-Verify. We offer various benefit packages based on employment status.