Line Cook lll

The role

The Line Cook will provide high-quality food presentation and maintain food levels at line stations. You will follow item specifications for preparation, execution, and presentation while maintaining a clean workstation.

What you will do

• Provide excellent quality and presentation of all food to the guests in a timely manner.
• Stock and maintain sufficient levels of food products at line stations.
• Know and comply with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
• Prevent the spoiling and contamination of foods by implementing proper sanitation practices.
• Maintain a clean workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.
• Report any maintenance or repairs needed to the Executive Chef.
• Follow departmental policies and restaurant rules and regulations.
• Additional projects and responsibilities may be assigned as needed.

Required qualifications

• Time management and organizational ability required for high quality food production.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• Food Handler Certification (if applicable).
• Trained in knife skills and basic kitchen equipment usage.
• Able to multitask in a dynamic, and fast paced environment.
• You're able to establish a positive rapport with many types of personalities.

Nice to have

• 2-3 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred.