Line Cook (Seasonal)

This role seeks a professional that is hardworking with a real passion for crafting quality dishes according to restaurant specifications. Someon who enjoys maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of personal experiences, and develop relationships with guests that will compel them to return. Responsibilities Provide excellent quality and presentation of all food to the guests in a timely manner. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Item specifications, including preparation, execution, and presentation will be provided to you. Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations. Maintain a clean work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk‑in and prep area. Report any maintenance or repairs needed to the Executive Chef. Follow departmental policies as well as restaurant rules and regulations set forth in the Team Member Handbook. Qualifications 2 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred. Time management and organizational ability required for high quality food production. Ability to work with minimal direction or supervision to complete assigned tasks. Food Handler Certification (if applicable). Trained in knife skills and basic kitchen equipment usage. Able to multitask in a dynamic, and fast paced environment. You're able to establish a positive rapport with many types of personalities. Flexible schedule, able to work evenings, weekends, and holidays when needed. The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. #J-18808-Ljbffr CoralTree Hospitality