Line Cook- Open Call

A hospitality and food service professional comes to work on time in the proper uniform, both clean and pressed, with all necessary tools needed to perform their job. This includes their unique talents, a welcoming disposition, necessary menu and restaurant knowledge, and a commitment to teamwork.

Line Cooks are responsible for prepping food and plating dishes according to the restaurant’s menu, quality standards and Chef specifications. Line cooks are often assigned to a specific place or station on the line, such as the grill, sandwich, salad or fry station. Duties include preparing food, maintaining their station and stock level, and maintaining sanitation standards. Line cooks report to the executive and Sous Chef.

Line Cooks are responsible for preparing, maintaining, breaking down, and cleaning their work area according to their designated side work.

Requirements

• 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
• Ability to lift up to 40 pounds
• Strong communication skills
• A positive attitude and ability to work well under pressure with all restaurant staff
• Professional appearance (neat and well groomed) and demeanor
• Serve Safe and/or safety, food prep certifications a plus
• Knowledge of health and safety rules in a kitchen
• Ability to work nights, weekends, and holidays
• Ability to perform all basic and intermediate cooking skills
• Manual dexterity able to operate cutting tools and kitchen utensils
• Able to stand on your feet for at least 8 hours
• Ability to remain calm under stressful situations
• Punctual and reliable attendance