Weekend Shift Line Cooks

The Line Cook prepares food to the chef's exact specifications and sets up stations for the menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks.

Set up and stock stations with all necessary supplies
Prepare food for service (e.g., Cook menu items in cooperation with the rest of the kitchen staff
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Ability to stand for 8-10 hours per shift
High School Diploma
Training from a culinary school preferred
At least 1 to 2 years' experience as Line Cook. Knowledge of health and safety rules in a kitchen. Manual dexterity able to operate cutting tools and kitchen utensils. Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook. Must have excellent understanding of various cooking methods, ingredients, equipment, and procedures.

To perform the job successfully the candidate must be able to use a computer and other standard office equipment. Fluency in the English language and the ability to speak, hear, read, and write are required as is the ability to work any hours/days of the week and weekends necessary to meet business requirements.

This job description indicates in general the nature and levels of work, knowledge, skills, abilities, and other essential functions (as covered under the Americans with Disabilities Act) expected of people assigned to this position. EOE - All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, disability, or veteran status.