Line Chef

Line Chef

A Line Chef is a dependable and energetic team player with a passion for preparing delicious food and providing an excellent guest experience.

Requirements:

• Reliable transportation
• Background check

Qualifications:

• Months to a year working in commercial kitchens preferred
• Commercial kitchen knowledge preferred
• Willingness to cross-train
• Ability to train individuals
• Learner/coachable
• Motivated and disciplined
• Is willing to lift and carry up to 20 lbs
• Has physical stamina for minimum 8 hour shift

Compensation:

$15-$16/hr and benefits (medical, dental, vision, PTO, 401K)

50% off meal on duty and 20% off duty

5 vacation days (after 1 year of employment with 30 hrs or more a week)

Role responsibilities:

• Prepares food items to spec., executes their assigned station(s), and stores food using the FIFO system
• Executes daily duties including prep lists, stocking stations, health inspection checklist, safety, line check/food quality check, sanitation, and catering
• Assists in training kitchen team members
• Communicates facility repairs and needs
• Participates in and maintains positive relationships across FOH and BOH teams
• Participates in ongoing restaurant training and scheduled restaurant events

Relationship management:

• General manager: daily planning/execution
• Executive chef: daily planning/execution
• Assistant manager: daily planning/execution
• Chefs: daily planning/execution
• DMOS: daily planning/execution
• FOH staff: as needed

Work schedule:

• Weekend availability

Benefits:

• Health insurance