Line Cook

Line Cook

Line cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef.

Duties and responsibilities include:

• Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill
• Following standardized recipes and ensuring consistent preparation according to guest specifications
• Participating in cleaning of kitchen areas and equipment
• Assisting with proper storage, preparation, cooking, and presentation of all food items
• Assisting with food preparation in advance of food service hours
• Following all safety guidelines including safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.

Qualifications include:

• Must have flexible schedule including availability on days, nights, weekends, and holidays
• Punctuality and regular and reliable attendance
• Interpersonal skills and the ability to work well with co-workers and the public
• Must be able to verbally communicate in English
• Must be able to read written instructions in English
• Ability to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them
• Previous kitchen experience is required
• Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices
• Must be able to work in a hot kitchen environment
• Active Food Handler certificate is preferred