West End Social Cook 1 - $24- $35/hour

Line CookPreparing high-quality food in a timely, efficient, sanitary, and consistent manner, following established recipes and standards. The Line Cook supports the culinary team by maintaining a clean and organized workstation, ensuring proper food handling and safety practices, and contributing to a positive kitchen environment that delivers an exceptional dining experience for guests.Essential Job FunctionsPrepare food items in accordance with standardized recipes, presentation standards, and quality expectations in a timely and consistent manner.Set up and break down the workstation based on par levels and daily production needs.Ensure all cooking equipment (e.g., ovens, grills, burners, salamanders, fryers) is clean, functioning, and ready for service.Check station par levels and prepare additional items as needed to meet service demands.Communicate production progress to the chef.Follow all food safety and sanitation guidelines, including proper food handling, cleanliness, and completion of HACCP documentation.Always maintain a clean and organized work environment.Proficient knife skills; can operate most kitchen equipment; works independently on assigned stationsCreate professional working relationships with all colleagues.Attend meetings as required.Education/ExperienceMust be 18 years of age or older.High school or equivalent education required.Certified cook or higher level preferred.RequirementsFluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.Ability to read recipes and follow their instructionsPhysical DemandsPhysically able to lift up to 50 lbs and work on your feet for extended periods.Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.The worker is subject to noise.Must be able to lift 30 lbs. on a regular and continuing basis.Must be able to push and pull carts and equipment weighing up to 150 lbs (occasionally).Work EnvironmentThe Line Cook works in a fast-paced, high-energy kitchen environment that requires standing for extended periods and the ability to work under pressure during busy service hours. The role involves exposure to hot surfaces, sharp equipment, and varying temperatures. Teamwork, effective communication, and a commitment to cleanliness and safety are essential. The kitchen environment is collaborative and physically demanding, requiring attention to detail, efficiency, and the ability to follow directions consistently. Weekend, holiday, and evening shifts may be required based on business needs.