Line Cook

Summary:

The Line Cook is responsible for assisting the executive and sous chef with their daily tasks including preparing food to the chef’s exact specifications and setting up stations.

Responsibilities:

● Sets up and stocks food items and other necessary supplies.

● Prepares food items by cutting, chopping, mixing, and preparing sauces.

● Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.

● Performs inventory checks and completes food storage logs.

● Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.

Must Haves:

The ideal candidate must have an interest in cooking and willingness to learn. Familiarity with various cooking methods and procedures is highly desirable. Must be available weekends, nights, and holidays.