We are looking for the following positions:

1. Line Cook

Please send your resume or stop by to our OPEN CALLS (preferred) on
Tuesday, March 25th, 2025 to Friday 4pm -6pm

Responsibilities:
- Assist the Head Chef in managing all aspects of the kitchen operations
- Oversee food production and ensure high-quality standards are met
- Collaborate with the culinary team to create and develop new menu items
- Supervise and train kitchen staff in food handling, preparation, and cooking techniques
- Manage inventory control and order supplies as needed
- Ensure compliance with health and safety regulations in the kitchen
- Maintain cleanliness and organization in the kitchen area
- Assist with scheduling and shift management to ensure adequate staffing levels

Skills:
- Strong leadership abilities to effectively manage a team of kitchen staff
- Proficient in food production techniques and culinary skills
- Excellent organizational skills to manage inventory control and ordering
- Knowledge of hospitality industry standards and customer service principles
- Ability to work in a fast-paced environment while maintaining attention to detail
- Experience in kitchen management, including menu planning and cost control
- Strong communication skills to effectively collaborate with team members

Note: This job description is not intended to be all-inclusive. The employee may be required to perform other related duties as assigned.