["Line Cook","Line Cook"]

Line Cook

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

Requirements

• Reliable Transportation
• Background Check

Qualifications

• Months toa year working in commercial kitchens preferred
• Commercial Kitchen Knowledge preferred
• Willingness to cross-train
• Ability to train individuals
• Learner/Coachable
• Motivated and Disciplined
• Is willing to lift and carry up to 20 lbs
• 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

• Prepares food items to spec., executes their assigned station(s), and stores food using the FIFO system
• Executes daily duties including prep lists, stocking stations, health inspection checklist, safety, line check/food quality check, sanitation, and catering
• Assists in training kitchen team members
• Communicates facility repairs and needs
• Participates in and maintains positive relationships across FOH and BOH teams
• 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

Work Schedule

• Weekend availability

Benefits

• Health insurance
• 401(k)
• 401(k) matching