Line Prep

We seek serious Culinary individuals to train and work at our Elmwood location. We are flipping our restaurant and need on point staff to take on our new vibe!

We are growing fast and need real back of house staff with 5 years plus of culinary professional working experience, safe serve certify, the ability to lift 50 plus pounds, use and hold a knives safely, have a working phone, and 2 professional references with real phone numbers and emails address. You must have hygiene and low tame facial hair every day Must have 2 forms of ID, Direct deposit and wellness to learn our style with your skills NO NO NO Hot heads, No drunks or white drugs

FYI Please come prepared to show us your kitchen abilities on the spot

Please come to 423 Elmwood Ave Buffalo New York 14222 for open interviews Wednesday 7/3/24 @ 10am-1pm

Friday 7/5/24 @ 9am-2pm

Wednesday 7/10/24 @ 9am-2pm

NO PHONE CALLS

We're offering $18-$20 hour with weekly pay on Mondays! (No daily pay) Yes you have to work a week in the hole!

Alflac, 1 day paid time off after 6 months, 1 free meal when you work.

Times & Days No Exceptions

Wednesday-Sunday 8am-4pm

Wednesday-Sunday 5pm-11pm

Tuesday-Saturday 11a-7pm

Friday-Sunday 4p-11p

Here are some of the tasks that a line prep cook you will perform:

Food preparation: Prepare ingredients for dishes, such as chopping vegetables, portioning proteins, and make sauces & dressing cups, cut desserts and package them, Be on point for Chef

Cooking: Cook food items using various methods, such as frying chicken and fish, or sauteing veggies making quesadillas, to meet recipes and standards (90% of the food is freshly cooked daily)

Plating: Plate meals according to orders and customers liking, ensure proper presentation, neatly and professionally packaging.

Cleaning: Clean and sanitize dishes, utensils, and other kitchen equipment, as well as prep stations

Stocking: Restock kitchen items and ensure inventory is appropriate, labels, covering items

Time management: Manage the workflow at their station and ensure meals are served on time. Must be on time for your shift. No phone usages on line

Compliance: Comply with food sanitation requirements, nutrition and safety regulations, and industry best practices, The Chefs needs.