Line Cook

Line Cook reports to the Executive Chef and Sous Chef. Responsibilities include: Setting up station according to restaurant guidelines. Prepare all food items in a sanitary and timely manner. Follow recipes, portion control, and presentation. Restock all items as needed during the shift. Clean & maintain the station, practicing good safety, sanitation & organizational skills. Proper use of all equipment in the station. Assist with cleaning and organization of kitchen, walk-in coolers, and all storage areas. Leads daily operations and delegates duties to line cooks. Perform additional duties as requested by Chefs. All interested candidates must: Be committed to quality service. Have previous experience (position and compensation based upon experience). Be available, especially weekends and holidays. Ensure food quality is superior and take action to correct any irregularities. Follow all procedures and policies set forth by the company. Follow all health and safety regulations. Ensure kitchen equipment is properly maintained and functioning. Ability to take direction, work in a team environment, and work calmly and effectively under pressure. Ability to stand during the entire shift, withstand exposure to hot and cold, and able to lift up to 50 pounds. We are an equal opportunity employer and participate in E-Verify. We offer various benefit packages based on employment status. #J-18808-Ljbffr The Club at 12 Oaks