Reports to: Sous Chef/ Exec. Sous Chef / Exec. Chef

Line cooks are the core of the kitchen. You and your fellow cooks will be responsible for producing mise en place for service, organizing and cleaning your station, cooking food to order, cleaning and turning down your station at the end of service. 

You should have a thorough understanding of classic cooking techniques as well as how to use all the equipment required to produce your mise en place. You should be able to communicate with and work effectively within a brigade style team.  Most importantly, you should have a warm, positive and appreciative demeanor.

CANDIDATE REQUIREMENTS & RESPONSIBILITIES

• Must have prior experience cooking, either in a restaurant or in Culinary school. 

• Must be able to lift & a carry at least 50 pounds

• Must be able to stand for long periods of time
• Must be comfortable with repetitive motions (such as walking, bending & standing)
• Must have full schedule availability
• Must be able to take constructive criticisms and work well in a team dynamic

CHARACTERISTICS OF SUCCESS

• Strong commitment to excellence: Always do the right thing, especially when no one is looking
• Positive outlook and demeanor; negativity and malice will not be tolerated
• A desire to learn and grow in an exciting & quickly changing environment
• Sense of urgency
• Able to demonstrate classic cooking techniques
• Able to prepare ingredients and setup station mise en place for service
• Able to cook in a brigade style line (firing and communicating across different stations during service)
• Able to keep your station clean and organized before, during and after service
• A working understanding of sanitation codes and regulations
• Stay Humble

SERVICE RESPONSIBILITIES

•   Act professional and accommodating and always maintain composure 
•   Identify and report problems to management immediately 
•   Be aware of service flow, dining timing

JOB DUTIES 

• Clock in for your shift (after you have changed into your uniform)
• Be on duty and in uniform at scheduled time
• Oversee the cooking of your mise en place, storage and receiving of raw ingredients and setup of your station for service
• Properly Cook all dishes to order as delegated and to the restaurant standard
• Participate in cooking family meal as required
• Communicate. Communicate. Communicate.
• Maintain station cleanliness and adherence to DOH standards and regulations.
• Compliance with HAACP protocols within the space.
• Clock out for your shift (before you have changed out of your uniform)