Line Cook

We are looking for people ready to join a kitchen team committed to execution, growth and creativity in a focused and professional environment based on mutual respect.

Responsibilities for Line Cook:

-Prepare ingredients then cook and assemble dishes as indicated by recipes -Perform portion control and minimize waste to keep cost within forecasted range

-Ensure that all dishes are prepared in a timely manner by restocking ingredients at work -station and meeting prep times to ensure smooth delivery

-Set up and clean station according to restaurant protocol -Maintain a clean work station area, including kitchen equipment, tables, and shelves

-Comply with applicable sanitary, health, and personal hygiene standards

-Ensure quality and freshness of ingredients and products

-Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Qualifications for Line Cook:

-High School Diploma or equivalent required; culinary degree preferred -

1-3 years of experience cooking in a restaurant, hotel, or resort

-Understanding of cooking methods and procedures, and knife handling skills

-Ability to perform tasks with accuracy, speed, and attention to detail

-Ability to read and follow cooking directions

-Ability to remain calm in a fast-paced environment

-Must be organized and self-motivated -Must be able to stand, bend, stretch, and lift, and carry heavy materials