LINE COOK

Line Cook

The number one kitchen in the southwest is looking for the right person to join our team.

Under the guidance of executive chef Aldo Mora you will receive training with the finest ingredients and product the industry has to offer. Many of our team members have gone on to join top restaurants in Chicago, New York, California and Vail Colorado.

Hard work, high stress and long hours are all a part of being the best.

Our organization is committed to developing, producing and offering the absolute best in food, beverages and service. Our values are honesty, passion, loyalty, sincerity and family.

Essential duties and responsibilities include, but are not limited to:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains enough levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the chef or manager-on-duty.