Job Description

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 guidelines
• Preparing all food items in a sanitary and timely manner
• Following recipes, portion control and presentation as set by the Restaurant
• Restocking of all items as needed during the shift
• Cleaning and maintaining the station practicing good safety, sanitation and organizing skills
• Properly using all equipment in station
• Assisting with the cleaning and organization of kitchen, walk-in coolers and all storage areas
• Performing additional responsibilities as requested by the Chef, Sous Chef or Executive Chef as needed

Interested candidates must be available weekends and holidays when hospitality happens!

Qualifications

Qualifications include:

• Skilled professional cooking, knife handling, kitchen safety and sanitation practices and food handling
• Previous experience
• English language communications skills
• Ability to take direction, work in a team environment and work calmly and effectively under pressure
• Committed to quality service
• Ability to stand during entire shift, occasional exposure to hot and cold, lift up to 50 pounds on occasion.

Full time employees have access to full benefits after 90 days.

Additional Information

All your information will be kept confidential according to EEO guidelines.

Can Lift Up to 50 Lbs