Line Cook
The Line Cook is responsible for preparing and executing high-quality dishes in a fast-paced environment. This role requires a deep understanding of Indian spices, traditional cooking techniques, and the ability to maintain consistency across a diverse menu ranging from classic curries to modern fusion items.
Line cook would also be responsible for keeping the Kitchen clean and washing the dishes.
Key Responsibilities
Station Management:Set up and stock stations with all necessary supplies; prepare ingredients for service (chopping vegetables, preparing sauces, and marinating meats).
Execution: Cook menu items in cooperation with the rest of the kitchen staff, ensuring dishes are sent out simultaneously and at the correct temperature.
Technique: Demonstrate proficiency in traditional techniques, including the use of a Tandoor oven, mastering "thadka" (tempering spices), and preparing various types of dal and grain-based dishes.
Quality Control:** Ensure that all food meets specific leather of quality, taste, and presentation. Monitor portion sizes and minimize waste.
* **Compliance:** Maintain a clean and organized workstation. Adhere to all food safety and sanitation regulations (HAACP/local health department standards).
* **Collaboration:** Work closely with the Sous Chef or Executive Chef to test new recipes and adjust prep levels based on anticipated business volume.
Skills & Qualifications
Experience:2+ years of experience in a professional kitchen, specifically with Indian cuisine.
Technical Knowledge: Strong understanding of spices (garam masala, turmeric, cumin, etc.) and their flavor profiles.
Speed & Accuracy:Ability to handle a high-volume "rush" while maintaining attention to detail.
*Physical Stamina:Capability to stand for long periods and lift up to 50 lbs.
Communication Clear communication skills to coordinate with front-of-house and back-of-house teams.
Preferred Attributes
* Experience with fusion concepts (e.g., integrating ancient grains or Western formats with traditional Indian flavors).
* Flexibility to work weekends, evenings, and holidays.
* Formal culinary training or a food handler’s permit.
Job Types: Full-time, Part-time
Pay: $15.00 - $20.00 per hour
Work Location: In person
