The line cooks at our restaurants will prepare food to the exact chef’s specifications and set up stations for menu. The successful candidate will play a key role in contributing to customer satisfaction and acquisition goals.
Responsibilities:
- Maintain a positive and professional approach with coworkers and customers
- Set up and stock stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef’s instructions
- 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
Requirements:
- Proven cooking experience
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in executing assigned tasks
- Ability to work on your feet for long periods of time
- High level of professionalism
- Comfortable working with a team in a fast-paced kitchen environment
- Excellent verbal communication and organization skills
- Must be able to lift at least 40 pounds at a time on a regular basis
- High school diploma/GED required
- Must have a flexible schedule with the ability to work some weekends and holidays
