Job description

One of the first ways to break into the restaurant industry is to become a Line Cook. The backbone of kitchen operations, you’re responsible for executing recipes under supervision from our Sous Chef, Chef de Cuisine and Executive Chef. Your core responsibilities are preparing your work station before service and churning out meals quickly and efficiently during service.

Responsibilities

• Lead daily preparation of food items and station management
• Handle set-up, stocking and preparing food in accordance to our Executive Chef’s recipes and standards
• Ensure cleanliness and proper safety procedures are followed
• Organize kitchen, walk-in coolers and storage areas

Requirements

• Basic knife skills
• Food safety knowledge
• Speed and finesse are a must
• Thoughtful, mature self starter
• Love of food and cooking
• 1+ years of experience in a professional kitchen preferred

Job Types: Full-time, Part-time

Pay: From $15.00 per hour

Benefits:

• Employee discount

Experience level:

• 1 year

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Experience:

• Restaurant experience: 1 year (Required)
• Cooking: 1 year (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

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