Line Cook

Job Description

Job Description

Prepares food using recipes and menu items created by the Chef and helps keep the kitchen running smoothly.

• Assisting with stocking and setting up the kitchen stations.
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks.
• Plating prepared foods.
• Working with servers to ensure that orders are completed according to request and on time.
• Cleaning the kitchen and equipment at the end of shifts.
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.

Minimum Requirements:

• 2+ years’ experience in culinary arts, restaurants or other related fields.
• Proficiency in cooking techniques such as grilling, sautéing, frying, and baking, along with knife skills.
• Ability to follow recipes accurately and maintain consistency in taste and presentation.
• Handle multiple orders simultaneously in a fast-paced environment.
• Clear communication with team members.
• Willing and able to lift 50lbs. and be continuously on your feet and walking.
• Willing to undergo a background check.
• Candidates must be at least 17 years of age.
• Candidate must be willing to work weekends and holidays.
• Catering experience is a plus.

Principal Duties and Responsibilities:

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
• Plating prepared foods 
• Working with servers to ensure that orders are completed according to request and on time
• Cleaning the kitchen and equipment at the end of shifts
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.

Requirements and Skills:

• Strong leadership and organizational skills.
• Knowledge in food preparation and cooking techniques.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Communication and interpersonal skills.
• Flexibility to work evenings, weekends, and holidays.
• Commitment to maintaining high-quality food standards and fostering a positive kitchen culture.

Pay is based on experience.