Cook

Benefits Tip share for Back of House team members Health Insurance Training and career growth opportunities Paid Sick Time Off 401(k) Dining discounts Line Cook Job Description As a Cook at our establishment, your role extends beyond simply preparing food. You are the backbone of our kitchen, creating delightful meals, preparing customer orders, maintaining a pristine workspace throughout the day, and adhering to health and safety regulations. A keen eye for detail, consistency in following recipes, accommodating customer requests, communicating effectively with teammates, and presenting dishes with visual appeal are all integral to this role. Responsibilities of a Line Cook Ensure ingredients and final products are fresh Follow recipes, including measuring, weighing and mixing ingredients Cook food to order Present, garnish and arrange final dishes Maintain a clean and safe work area, handling utensils, equipment and dishes Handle and store ingredients and food Maintain food safety and sanitation standards Clean and sanitize work areas, equipment and utensils Execute opening and closing procedures Set up workstations with required ingredients and equipment Check the quality and freshness of ingredients Monitor station inventory levels Accommodate guests' special requests Operate kitchen equipment such as broilers, ovens, grills and fryers Follow Chef's instructions Line Cook Job Requirements Prior restaurant experience as a cook Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness Ability to work as part of a team Interpersonal skills to interact with a variety of people, such as waitstaff, dishwashers, and management Calm demeanor to work in a high‑stress, fast‑paced environment Accountability for the dishes you prepare, ensuring they meet management and customer expectations Comprehension and organization to follow direct orders and recipes, correctly preparing dishes to the restaurant's standards Manual dexterity and hand‑eye coordination for handling tools, e.g., knife techniques for chopping, slicing, cutting and dicing Ability to stand in one place for hours, handle extreme heat and work shifts #J-18808-Ljbffr