Sous Chef / Line Cook

* Setting up and sanitizing workstations.
* Following prep lists created by head chef.
* Measuring ingredients and seasonings, and preparing cooking ingredients such as soup stock to be used in the cooking process.
* Preparing simple dishes, such as entrees or salads.
* Ensuring all food items are properly stored and easily accessible.
* Assisting head chef in preparing food and attending to any culinary tasks that arise.
* Distributing plates to wait staff to be served, cleaning plates for dishwashing, and preparing takeaway packages for customers.
* Supervising food and cooling room temperatures.
* Accepting or rejecting ingredients from suppliers.
* Maintaining a clean, orderly, and sanitized kitchen.
* Preparing drinks and cocktails according to the chef's specifications.

* Ensure the preparation station and the kitchen is set up and stocked.
* Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
* Report to the executive chef and follow instructions.
* Make sure food preparation and storage areas meet health and safety standards.
* Clean prep areas and take care of leftovers.
* Stock inventory and supplies.
* Cook menu items with the support of the kitchen staff

Requirements:
* High school diploma or equivalent.
* Culinary school training would be advantageous.
* Experience as a Sous/Line/Prep cook may be advantageous.
* Manual dexterity to operate cooking tools such as knives.
* Strong teamwork and communication skills.
* Physical endurance to work long shifts in a busy environment.
* Flexibility to work shifts, weekends, nights, and holidays.
* Ability to work in a stressful, fast-paced environment.
* Aptitude for multi-tasking.
* Must be able to work cooperatively and efficiently in a team