Line Cook

Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment Cook menu items in cooperation with the rest of the kitchen staff Answer, report, and follow the executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers You may need assistance washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook Excellent understanding of various cooking methods, ingredients, equipment, and procedures Accuracy and speed in executing assigned tasks Familiar with the industry’s best practices Knowledge of all chemicals used in the building Comfortable standing for extended periods, able to lift up to 50 lbs. and continuously bend, reach and twist Must be at least 18 years old Culinary school diploma a plus