Benefits:

401(k) matching

Employee discounts

Opportunity for advancement

Training & development

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