A Line Cook is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Line Cook must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Line Cook must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef, Chef de Cuisine and Executive Chef.
Responsibilities:
Primary duties and responsibilities include, but are not limited to, the following:
- Oversee the preparation, cooking, and presentation of meals in the restaurant.
- Directing other chefs in their section in the preparation, cooking, and presentation of culinary dishes.
- Knowledge of all culinary functions in the kitchen
- Trouble-shooting any problems that may arise
- Preparation of staff meals
- Enforcing strict health and hygiene standards in the kitchen
- Responsible for following HAACP guidelines set by BOH management.
- Station maintenance and cleanliness.
- Maintain a positive, pleasant, attitude every shift
- Other duties as assigned
Job Type: Full-time
Pay: From $20.00 per hour
Benefits:
- Dental insurance
- Disability insurance
- Employee discount
- Health insurance
- Referral program
- Vision insurance
Education:
- High school or equivalent (Preferred)
Experience:
- Culinary: 1 year (Preferred)
- Restaurant: 1 year (Preferred)
Work Location: In person
