It's fun to work in a company where people truly BELIEVE in what they're doing!
We're committed to bringing passion and customer focus to the business.
Pay Range: $18.00$25.00 per hour. Starting compensation will be determined based on experience, skills, and other job-related factors.
Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including a final presentation for delivery to guests. They will be expected to apply culinary techniques, including necessary knife skills skillfully, and demonstrate a working knowledge of all kitchen equipment.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques
Cleaning work area and kitchen during and at the end of shift
A central role in the production of finished dishes during service periods
Assisting with receiving deliveries to the kitchen
Able to take direction, and follow recipes
Work in a supervised environment
Works at a steady pace, with a service orientation and the ability to quicken the pace as required
Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station
Able to plan out the workday and accomplish multiple tasks
Knows essential food product identification
Able to maintain an organized and sanitary workstation
Knows how to work in a team environment
Tasting food for quality assurance
Must comply with all company policies and procedures.
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.
SUPERVISORY RESPONSIBILITIES
None
EDUCATION and EXPERIENCE
Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
Basic knife skills
Basic kitchen operations experience
Experience cooking in a high-level kitchen
High School Diploma or equivalent required.
LANGUAGE SKILLS
Must be able to read and understand recipes
Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
Must be able to communicate effectively with guests, managers, and team members
MATHEMATICAL SKILLS
Basic knowledge and understanding of math
REASONING ABILITY
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
PHYSICAL DEMANDS
Must be able to lift up to 50 lbs.
Must be able to stand for long periods
Must be able to operate a company vehicle or golf cart safely
Must be able to work outdoors in all weather conditions
WORK ENVIRONMENT
Professional kitchen
May occasionally be asked to go outside in all weather conditions