Line Cook

1 year

Responsibilities

• Executing menu items from start to finish. This includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items.
• Working with seasonal ingredients
• Participating in the preparation and development of new menu items
• Honing existing skills while learning new techniques and building skill set
• Working collaboratively with BOH staff and FOH staff
• Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
• Participate in deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas

Skills & Requirements

• At least 1 year of related experience required
• General knife handling, food safety & sanitation knowledge
• High volume restaurant experience required
• Comfortable working in a fast paced and high energy environment
• A passion for food, exceptional work ethic and dedication
• Able to take constructive criticism, learn quickly, and constantly improve

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, 8+ hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. This job description is intended to describe the general level of work being performed and is not intended to be all-inclusive.

Please submit resume when applying.

Compensation: Hourly ($19.00 - $20.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts

Menu execution

Ability to Work Collaboratively With Team Members

Ingredient Preparation

Attention to Detail in Food Preparation and Presentation

Protein Butchery

Adaptability to Changing Tasks and Responsibilities

Cooking

Strong Communication Skills

Plating

Time Management Skills

Working With Seasonal Ingredients

Ability to Handle Stress in a Busy Environment

Menu Development

Commitment to Maintaining Cleanliness and Hygiene

Knife Handling

Willingness to Learn and Develop New Culinary Techniques

Food Safety

Physical Stamina for Long Working Hours

Sanitation

Problem Solving Skills in a Kitchen Setting

high volume restaurant experience

Creativity in Menu Item Development

Fast Paced Environment

Ability to Follow Instructions Accurately

Work Ethic

Team Oriented Mindset

Ability to Take Constructive Criticism

Customer Service Orientation

Quick Learner

Ability to Work Independently When Required

Physical Stamina

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