We're hiring people to join our team as LINE COOKS! Line Cooks are responsible for the preparation, production, and presentation of all menu items. Essential Functions • Prepare menu items according to prescribed recipes and/or special requests • Available to work a variety of hours, days, and shifts, including weekends • Safely and effectively use and operate all necessary tools and equipment, including knives • Ability to effectively communicate in order to perform and follow job requirements in written and spoken directions • Multitask calmly and effectively under pressure • Work in a confined, crowded space of variable noise and temperature levels • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties • Follow all prescribed portioning controls and par levels • Maintain food safety and quality standards • Ability to read a thermometer correctly and efficiently • Communicate any food delays or issues to the Coordinator • Maintain menu item counts and communicate to Management and service staff when quantities fall below the restaurant-specific minimum quantity • Accurately account for all items coming out of the station • Understand and follow the food allergy procedure and special orders/restrictions • Comply with all safety and sanitation guidelines and procedures • Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook • Get along well with others and be a team player • Other duties will be assigned as needed If this sounds like a fit for you, we’d love to meet. Responsibilities: • Maintain a clean, organized prep area and workstation at all times, and sanitize equipment after each shift or when we close • Read recipe measurements, meal charts, label instructions in English, and use the correct measuring tools • Use the correct amounts of condiments, wash all fruits and vegetables to be peeled, diced, and sliced, slice meats, and mix a variety of sauces • Perform other basic cooking duties as necessary, such as brewing coffee or tea, preparing soups, reducing sauces, and assisting other cooks in the kitchen if needed • Observe all company-required food safety guidelines and protocols in the areas where food is prepared and kitchen equipment is utilized • Preparing or directing the preparation of food served using established production procedures and systems • Determining the amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for dining room and bar areas • Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques • Storing food properly and safely by marking dates and items • Reporting necessary equipment repair and maintenance promptly • Correctly preparing all food served following standard recipes, customer orders, and special diet orders; portioning food for serving • Planning food production to coordinate with service hours so that excellence, quality, temperature, and appearance of food are preserved • Maintaining daily production records • Keeping the work area neat and clean at all times, cleaning and maintaining the equipment used in food preparation • Performing other work-related duties as assigned Qualifications: • Flexibility to work weekend hours and holidays if necessary, as well as some extended hours • Read and comprehend recipes, labels, and meal charts written in English • You have the basic skills necessary to prep food for a chef/cook with minimal supervision expected • Should be able to stand on your feet for long periods of time and also bend, pull, and lift 35-50 pounds • Prefer someone with some kitchen prep experience and associate’s degree (AA) or equivalent, but it is not required • Must be 18 years of age • Prior experience in related food service positions required • Moderate reading and writing skills; ability to follow written and oral instructions and procedures • Promotes positive public relations with guests • Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plans and complete job duties with minimal supervisory direction, including appropriate judgment • Ability to stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less • Manual dexterity; auditory and visual skills Compensation: $14 - $18 hourly

• Preparing or directing the preparation of food served using established production procedures and systems • Determining the amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for dining room and bar areas • Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques • Storing food properly and safely by marking dates and items • Reporting necessary equipment repair and maintenance promptly • Correctly preparing all food served following standard recipes, customer orders, and special diet orders; portioning food for serving • Planning food production to coordinate with service hours so that excellence, quality, temperature, and appearance of food are preserved • Maintaining daily production records • Keeping the work area neat and clean at all times, cleaning and maintaining the equipment used in food preparation • Performing other work-related duties as assigned