Experienced Line Cook

· Will have SafeServe Manager level within 3 months of hire, paid for by employer.

· Use appropriate procedure to rotate food stock and generally practice proper inventory controls

· Use procedures that minimize food waste

· Take lead on shifts

· Ensure work processes are consistent with the direction of the Restaurant Manager across shifts

· Ensure ingredients and final products are fresh

· Follow recipes, including measuring, weighing and mixing ingredients

· Bake, grill, fry, steam and boil meats, vegetables, fish, poultry and other foods

· Present, garnish and arrange final dishes

· Occasionally serve food

· Maintain a clean and safe work area, including handling utensils, equipment and dishes

· Handle and store ingredients and food

· Maintain food safety and sanitation standards

· Clean and sanitize work areas, equipment and utensils

· Execute opening and closing procedures.

· Set up workstations with required ingredients and equipment

· Check the quality and freshness of ingredients

· Monitor/replenish station inventory levels

· Accommodate guests’ special requests

· Operate kitchen equipment such as broilers, ovens, grills and fryers

· Provide direction to prep cooks and coordinate with servers

· Ensures work processes are consistent with the direction of the Restaurant Manager

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, such as waitstaff, management and customers
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts

Job Types: Full-time, Part-time

Pay: $16.00 - $18.00 per hour

Expected hours: No more than 40 per week

Benefits:

• Employee discount
• Paid time off
• Paid training

Experience level:

• 1 year

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• cooking: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person