Evening Line Cook - Weekends

Line Cook/Prep Cook
As a Line/Prep Cook, you will play a key role in the preparation and execution of our menu items, ensuring that each dish is cooked to perfection and meets our quality standards. The ideal candidate will have a strong work ethic, excellent culinary skills, and the ability to thrive in a fast-paced kitchen environment.

Responsibilities

Prepare and cook menu items according to recipe specifications and established cooking techniques.

Set up and stock stations with all necessary ingredients and equipment.

Follow proper food handling and sanitation procedures to ensure food safety and cleanliness at all times.

Coordinate with other kitchen staff to ensure timely and efficient preparation of orders during service.

Monitor food inventory levels and communicate with the kitchen manager or sous chef regarding ingredient needs and shortages.

Maintain cleanliness and organization of workstations, walk‑in cooler, storage areas, cleaning equipment, utensils, and work areas.

Assist with receiving and storing deliveries, rotating stock, and managing food waste to minimize costs.

Adhere to all health, safety, and sanitation regulations, including proper use and maintenance of kitchen equipment.

Collaborate with the culinary team to develop and refine recipes, techniques, and menu offerings.

Maintain clean and well‑groomed appearance, clean uniform, keep fingernails clean and short, and wash hands frequently to minimize risk of contamination.

Other duties as assigned or required.

Qualifications

Previous experience as a Line Cook or in a similar culinary role, preferably in a restaurant or food service setting.

Strong knowledge of cooking techniques, kitchen equipment, and food safety practices.

Ability to work effectively in a fast‑paced environment and handle multiple tasks simultaneously.

Attention to detail and a commitment to producing high‑quality dishes consistently.

Team player with excellent communication and organizational skills.

Food handlers permit required. Responsible Beverage Service Certification required.

Ability to lift and/or move up to 50 pounds; able to work in hot and cold environments.

Ability to walk, stand, stoop, bend and raise arms above head on occasion, as well as stand for long periods of time while performing essential job duties.

Flexibility to work evenings, weekends, and holidays as needed.

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