Benefits:

401(k) matching

Employee discounts

Flexible schedule

Free uniforms

Opportunity for advancement

Paid time off

The Line Chef is responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations and maintaining a clean working space during and after business hours.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Stock, organize, and clean kitchen and cooking utensils

Properly store food, rotating, cooling, reheating, and stocking at proper temperatures

Peel, wash, trim, and cook vegetables, meats, seafood, and dairy without cross-contamination

Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices

Prepare all food according to company recipes

Perform other duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

Minimum of one to three years of full-service restaurant experience required

Excellent verbal and written communication skills

Basic computer skills

Basic mathematical skills

Experience in food preparation and presentation preferred

Previous training experience preferred

Multi-task oriented

Knowledge of workplace safety procedures

Ability to work flexible schedules including nights, weekends, and holidays