Line Cook

1 year

Primary Responsibilities:

• Prepare, cut, and portion meat to specification, ensuring consistency and minimizing waste.
• Set up and prepare assigned station.
• Recreate recipes/dishes as provided by the chef.
• Communicate with the team regarding pars to keep the prep team ahead of needs.
• Clean, organize, and sanitize station.
• Execute dishes timely during service.
• Maintain organization and cleanliness of storage areas, refrigerators, counters, and shelves.
• Strictly adhere to health code guidelines.
• Prepare and cook family meal as needed.

Additional Responsibilities:

• Assist with the development and testing of new recipes.
• Participate in team meetings and training sessions as required.
• Perform other duties as assigned by the head chef or sous chef.
• Ensure all kitchen equipment is properly maintained and functioning.

License Requirements:

• Valid food handler certification

Physical Requirements:

• Must be able to stand for extended periods of time
• Must be able to carry trays of 3lbs
• Must be able to lift 30 lbs
• Must be able to perform repetitive bending, stopping, twisting, and lifting of products and supplies

Compensation: Hourly ($25.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, 401k, Dining Discounts

Fish Butchery

Attention to Detail

Butchery

Time Management

Teamwork

Adaptability

Problem Solving

Communication Skills

Organizational Skills

Ability to follow instructions

Creativity in Recipe Development

Physical Stamina

Ability to Work Under Pressure

Commitment to Cleanliness and Safety

Willingness to Learn

Flexibility in Job Duties

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