Line Cook

5 years experience at a minimum - this is a fine dining restaurant and we will be executing high level dishes and techniques.

Company culture: everyone must take pride in their work, be willing to learn, take critique, and have a great attitude.

These are non negotiable.

Duties: food preparation, station set-up and maintenance

Cleanliness: keep yourself, your station, the walk in, and the entire restaurant clean and according to health code

Inventory: take inventory counts before and after shifts, and complete food inventory or storage sheets

Time management: line cooks must time their tasks correctly

Teamwork: be a team player, able to work well with other cooks, chefs, & front of house.

Step in and help when someone needs it. A good team creates magic in the kitchen

Chefs de Partie should be prepared to work days, nights, or weekends and be able to lift 50 lbs and stand for 10 hours.

You will be working under Chef Tucker Ricchio, a bay area local.