Line Cook

Job Summary As a Line Cook, you are the first line of defense when it comes to serving great, consistent, and delicious food. Your job is to learn our standard and live by it every day. Being a great cook is straightforward — it takes pride, drive, and determination. You must put the best product out every time: fast, safe, and consistent. A clean station is a direct reflection of a clean and organized mind. You must know where every product is, how it gets prepped, where it comes from, and where it goes. Eyes open from the moment you walk in to the moment you clock out. Dishes that belong together should be organized together, making assembly efficient and accurate. Think through every dish: how it is built, what tools you need, and how to execute it efficiently every time. Core Values & Expectations This is a team effort— the success of the whole team is the only measure that matters. If one person falls behind, everyone feels it. Rise to the challenge and grow into a leader. The skills built here translate to every future position in any kitchen or career . Approach every shift as an opportunity to grow. Growth is earned through demonstrated ability to learn, take direction, and execute at a high level. Hard work, focus, attention to detail, and pride in your craft are what separate you from the rest. This is a Yes Chef kitchen —Listen closely and respect your chefs and peers. If your goal is to be a sous chef one day, pay close attention to what they do — they are in that position for a reason. Come to work ready and bring a notebook. Take every note you can. “Everything you want is on the other side of hard.” We are here to make each other better. Our goal is to be the best every day and build a team that takes pride in a common standard of excellence. Basic Required Tools Spoons Cake tester Knives (chef’s, utility, serrated) Mini offset spatulas Tweezers Sharpies and pens Notebook Job Duties & Responsibilities Maintain consistency across all food recipes and plating standards. Uphold a clean and sanitary workstation at all times. Return items to their proper storage place. Develop and maintain continuous daily tasting habits for all prepped and à la minute items. Ensure your station is fully prepped and ready for service 15 minutes prior to service, allowing 5 minutes for yourself. Daily tasting trays ready for chef review promptly at 10:45 AM (lunch) and 4:50 PM (dinner). Adhere to all safety and sanitation standards: clean tasting spoons, proper bain-marie water, clean workstations and floors, timely handwashing, and gloves when handling raw seafood or meat. Practice and enforce FIFO (First In, First Out) rotation at all times. Maintain organized and proper rotation of food tickets throughout service. Constant consolidation of mis en place on station and walk-in. Maintain a positive attitude and consistent communication with your station partner and chef expo. Demonstrate eagerness to learn, grow, and take on greater responsibility. Complete nightly protein counts. Execute nightly kitchen breakdown and ensure kitchen cleanliness and organization at the end of shift.