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We are seeking individuals who are passionate, willing to learn and take pride in their work. Our kitchen is a fast-paced, casual dining environment. Experience is preferred, but willing to train dedicated individuals who are committed to learning the culinary arts.
Essential Duties and Responsibilities of a Line Cook:
Prepare menu items according to daily station requirements, follow recipes, portion controls, and presentation specifications as set by Executive Chef
Follow all health code standards and protocol. Keep areas clean and well-stocked; keep equipment in proper working order.
Ensure timely preparation of food for the restaurant.
Works well with teammates
Takes pride in cleanliness, presentation and attention to details.
Other duties as assigned by the sous chefs and supervisors.
Provide member’s needs with a sense of urgency, poise and good judgment.
Skills and Qualifications:
Works well in a fast-paced environment
Eager to Learn and advance into leadership positions
Reliable
Excellent communications skills
Guest Minded
Ability to be a team player
Listening Skills
Organizational Skills
Ability to Multitask
Patience and Composure
Good physical condition to lift, reach and bend
