Line Cooks - Nights and Weekends

Job Overview
Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items.

Reports to
Restaurant Manager

Duties & Responsibilities

Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill

Follow standardized recipes and ensure consistent preparation according to guest specifications

Participate in cleaning of kitchen areas and equipment

Assist with proper storage, preparation, cooking and presentation of all food items

Assist with food preparation in advance of food service hours

Follow all safety guidelines including safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.

Qualifications

Must have flexible schedule including availability on days, nights, weekends, and holidays

Punctuality and regular and reliable attendance

Interpersonal skills and the ability to work well with co-workers and the public

Must be able to verbally communicate in English

Must be able to read written instructions in English

To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them

Previous kitchen experience is required

Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices

Must be able to work in a hot kitchen environment

Active Food Handler certificate is preferred

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