Thursday – Monday, generally 6am – 2pm. Occasional Wednesday over Monday.Need a responsible self-starter who can work unsupervised.Compensation DOE and is negotiable.A line cook is responsible for the daily preparation of food items and will report to the Sous Chef or Executive Chef. Responsibilities include:Setting up station according to restaurant guidelinesPreparing all food items in a sanitary and timely mannerFollowing recipes, portion control and presentation as set by the RestaurantRestocking of all items as needed during the shiftCleaning and maintaining the station practicing good safety, sanitation and organizing skillsProperly using all equipment in stationAssisting with the cleaning and organization of kitchen, walk-in coolers and all storage areasPerforming additional responsibilities as requested by the Chef, Sous Chef or Executive Chef as neededInterested candidates must be available weekends and holidays when hospitality happens!
