Job Purpose
The Line Cook bears responsibility for checking in with Head/Sous Chef and ensuring that the Head/Sous Chef is aware of the status of the products and supplies. Opening and/or closing the station and making sure all prep work is complete by the scheduled time of opening. Keep the station clean and sanitized, as well as coming to work on time. Run their station cleanly and efficiently during service.


Job Duties and Responsibilities
1. 20% Prepare basic components of each dish on our menu using our proven recipes. Execute dishes with the greatest possible attention to quality, as specified by Head Chef
2. 15% Maintain and assure the highest level of quality for all freshly prepared food products. Assess the quantity and quality of all station prep and mise en place
3. 15% Stocking and maintaining sufficient levels of food on the line; Food preparation and portioning prior to service
4. 15% Assist in training Prep/line cooks and dishwashers. Assist Line and Prep cooks: assessing quality and correcting when appropriate
5. 10% Ensure compliance with the local health department and other regulations
6. 10% Keep station clean and organized, including regular deep cleanings. Complete station inventories and checklists.
7. 5% Inform chef in a timely fashion of any shortages or quality issues
8. 5% Nightly order, when necessary
9. 5% Assist in general tasks as specified by Chefs & General Manager




Job Competencies, Qualifications, and Requirements
Knowledge: – Broad knowledge of product I.D.
– Basic knowledge of cooking techniques

– Safety and sanitation

Skills: – Assess the quantity and quality of prep
– Cook and prepare foods to the Chef’s specifications

– Basic knife skills

Abilities: – Work well with others
– Communicate effectively with the entire team

– Display a proactive interest in food

Technology related KSAs: – Communicate via email
– Operate a telephone





Minimum Qualifications
– Minimum of 2 years line cook experience
– Experience in basic cooking, safety, and sanitation techniques

– Servsafe required



Physical Requirements
– This position requires an employee who can work standing for 8 hours a day, 5 days a week
– Lift approximately 30 pounds

Job Purpose
The Line Cook bears responsibility for checking in with Head/Sous Chef and ensuring that the Head/Sous Chef is aware of the status of the products and supplies. Opening and/or closing the station and making sure all prep work is complete by the scheduled time of opening. Keep the station clean and sanitized, as well as coming to work on time. Run their station cleanly and efficiently during service.


Job Duties and Responsibilities
1. 20% Prepare basic components of each dish on our menu using our proven recipes. Execute dishes with the greatest possible attention to quality, as specified by Head Chef
2. 15% Maintain and assure the highest level of quality for all freshly prepared food products. Assess the quantity and quality of all station prep and mise en place
3. 15% Stocking and maintaining sufficient levels of food on the line; Food preparation and portioning prior to service
4. 15% Assist in training Prep/line cooks and dishwashers. Assist Line and Prep cooks: assessing quality and correcting when appropriate
5. 10% Ensure compliance with the local health department and other regulations
6. 10% Keep station clean and organized, including regular deep cleanings. Complete station inventories and checklists.
7. 5% Inform chef in a timely fashion of any shortages or quality issues
8. 5% Nightly order, when necessary
9. 5% Assist in general tasks as specified by Chefs & General Manager




Job Competencies, Qualifications, and Requirements
Knowledge: – Broad knowledge of product I.D.
– Basic knowledge of cooking techniques

– Safety and sanitation

Skills: – Assess the quantity and quality of prep
– Cook and prepare foods to the Chef’s specifications

– Basic knife skills

Abilities: – Work well with others
– Communicate effectively with the entire team

– Display a proactive interest in food

Technology related KSAs: – Communicate via email
– Operate a telephone





Minimum Qualifications
– Minimum of 2 years line cook experience
– Experience in basic cooking, safety, and sanitation techniques

– Servsafe required



Physical Requirements
– This position requires an employee who can work standing for 8 hours a day, 5 days a week
– Lift approximately 30 pounds