LINE COOK I

TiAmo Line Cook / BroilerThe TiAmo Line Cook / Broiler is responsible for supporting kitchen operations through the preparation, cooking, and presentation of high-quality menu items while maintaining company standards for food safety, cleanliness, and guest satisfaction.Essential Job Functions and Duties:Prepare and cook menu items according to recipes, specifications, and direction provided by the Sous Chef and/or Executive Chef.Operate and maintain broiler and line stations while ensuring proper cooking temperatures, timing, and presentation standards.Ensure food quality, consistency, portion control, and presentation meet company expectations.Work efficiently within assigned stations while maintaining the highest quality finished product during all service periods.Practice proper food handling, storage, labeling, dating, and rotation procedures.Demonstrate proper knife handling skills and safe kitchen practices at all times.Utilize proper kitchen safety procedures and basic to advanced cooking techniques.Maintain cleanliness and organization of workstations throughout each shift.Clean, disinfect, and sanitize cutting boards, utensils, equipment, and worktables regularly.Ensure kitchen sanitation and Health Department standards are consistently maintained.Verify that no food leaves the kitchen without a corresponding ticket, including manager meals.Assist with stocking, prep work, and maintaining inventory levels as needed.Maintain a positive and professional demeanor during all interactions with guests, team members, and vendors.Support teamwork and communication between front-of-house and back-of-house operations.Perform all duties in accordance with company policies, procedures, and service standards.Perform other duties as assigned.Qualifications – Education and Experience:Must be at least 21 years of age.High School Diploma and/or GED preferred.Must have 5–7 years of cooking experience within the past 10 years.Knowledge of Italian cuisine, Asian cuisine, seafood, soups, and sauces is a plus.Ability to broil and operate main kitchen equipment.Ability to roast beef, pork, and fowl.Additional Requirements:Ability to successfully work in a potentially stressful, fast-paced environment.Ability to work both independently and as part of a team.Must have job-related tools.All selected candidates will be required to audition for the Executive Chef by preparing a meal for four, including an appetizer, soup or salad, and main entrée (no dessert).Ability to read, write, speak, and understand the English language.Bi-lingual (English/Spanish) is a plus.Must present a well-groomed and professional appearance.Flexibility to work varied shifts, including weekends, holidays, and overtime as needed.Must be able to tolerate environments with secondary smoke, high noise levels, bright lights, and dust.Excellent verbal and written communication skills.Required Work Cards:Food Handler’s CertificationEquipment and Systems Used:All kitchen equipmentPaycom system #J-18808-Ljbffr