A line cook takes full ownership for the daily preparation and execution of food items in their station. Follows recipe, procedure and presentation standards consistently. Take lead and direction from the manager on duty Chef and Sous Chefs to ensure best possible product is produced and executed. Strive to exceed our guests’ expectations and to provide them with nothing less than extraordinary dining experiences.
Basic understanding of professional cooking, service standards and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. Previous prep or line cook experience. Basic English language and professional communications skills are required. Requires attention to detail in completing tasks. Ability to actively listen- giving full attention, understanding, asking questions as appropriate. Ability to accept feedback and work calmly and effectively under pressure. Ability to take direction and to work in a team environment. Must have problem solving abilities, time management skills and be self-motivated. Commitment to quality service, and food and beverage knowledge
Ability to physically handle knives and other sharp, heavy or potentially dangerous items. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment. This position will spend 100% of the time standing. Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water. Regular exposure to conditions that could lead to minor injuries such as cuts and burns. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.