["Line Chef","Line Chef"]

A Line Chef is a dependable and energetic team player with a passion for preparing delicious food and providing excellent guest experience.

Requirements

- Reliable Transportation

- Background Check

Qualifications

1) Months to a year working in commercial kitchens preferred

2) Commercial Kitchen Knowledge preferred

3) Willingness to cross-train

4) Ability to train individuals

5) Learner/Coachable

6) Motivated and Disciplined

7) Is willing to lift and carry up to 20 lbs

8) Has physical stamina for minimum 8 hour shift

Compensation

$15-$16/hr and benefits (Medical, Dental, Vision, PTO, 401K,)

50% off meal on duty and 20% off duty

5 vacation days (after 1 year of employment with 30 hrs or more a week)

Role Responsibilities

1) Prepares food items to spec., executes their assigned station(s), and stores food using the FIFO system

2) Executes daily duties including prep lists, stocking stations, health inspection checklist, safety, line check/food quality check, sanitation, and catering

3) Assists in training kitchen team members

4) Communicates facility repairs and needs

5) Participates in and maintains positive relationships across FOH and BOH teams

6) Participates in ongoing restaurant training and scheduled restaurant events

Relationship Management

- General Manager: Daily Planning/Execution

- Executive Chef: Daily Planning/Execution

- Assistant Manager: Daily Planning/Execution

- Chefs: Daily Planning/Execution

- DMOs: Daily Planning/Execution

- FOH Staff: as needed