Line Cook

• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow executive or sous chef’s instructions.
• Clean up station and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen.
• Monitor product freshness and rotate out old product based on a schedule created by the restaurant.

Direct Supervisors: Chef de Cuisine and Executive Sous Chef