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Required Years of Experience
2 years
Job Details
Lucia is a progressive Afro-Carribean fine dining restaurant with aims to illuminate the richness and diversity in culture of the cuisine.
Job Details
The Line cook role will work closely with the Executive Chef to ensure the correct preparation of food adhering to the designed recipes, while maintaining all our kitchen standards.
Job Duties
Job Details
The Line cook role will work closely with the Executive Chef to ensure the correct preparation of food adhering to the designed recipes, while maintaining all our kitchen standards.
Job Duties
- Accurately follows all orders received from the POS system and/or direction from the expeditor.
- Handles all allergy and/or dietary restrictions and modifications.
- Plates and garnishes dishes following standard procedures
- Cleans and sanitizes cooking surfaces as needed
- Perform inventory checks and food storage logs
- Maintains cleanliness and sanitation of assigned station as well as the entire kitchen.
- Possesses in-depth knowledge of assigned recipes and can consistently execute them.
- Communicates product needs to the chefs, and the support staff.
- Properly sets-up station and performs other opening/closing procedures as directed by management.
- Portrays a positive and professional attitude and appearance.
- Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook.
- Participates in training sessions, departmental meetings or pre-shift meetings.
- Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.
- Must be able to stand and exert well paced mobility for up to 8-10 hours in length
- May be required to lift 50 pounds
- Must be able to stoop, bend, squat an stretch to full to complete cleaning task
Compensation Details
Compensation: Hourly ($22.00 - $25.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Food Preparation
Following Recipes
Allergy and Dietary Restrictions Management
Plating and Garnishing Dishes
Cleaning and Sanitizing Cooking Surfaces
Inventory Management
Sanitation Standards
recipe knowledge
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