We are looking for people ready to join a kitchen team committed to execution, growth and creativity in a focused and professional environment based on mutual respect.
Responsibilities for Line Cook:
-Prepare ingredients then cook and assemble dishes as indicated by recipes -Perform portion control and minimize waste to keep cost within forecasted range
-Ensure that all dishes are prepared in a timely manner by restocking ingredients at work -station and meeting prep times to ensure smooth delivery
-Set up and clean station according to restaurant protocol -Maintain a clean work station area, including kitchen equipment, tables, and shelves
-Comply with applicable sanitary, health, and personal hygiene standards
-Ensure quality and freshness of ingredients and products
-Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef
Qualifications for Line Cook:
-High School Diploma or equivalent required; culinary degree preferred -
1-3 years of experience cooking in a restaurant, hotel, or resort
-Understanding of cooking methods and procedures, and knife handling skills
-Ability to perform tasks with accuracy, speed, and attention to detail
-Ability to read and follow cooking directions
-Ability to remain calm in a fast-paced environment
-Must be organized and self-motivated -Must be able to stand, bend, stretch, and lift, and carry heavy materials
