Line Cook

Primary Responsibilities:

• Prepare, cut, and portion meat to specification, ensuring consistency and minimizing waste.
• Set up and prepare assigned station.
• Recreate recipes/dishes as provided by the chef.
• Communicate with the team regarding pars to keep the prep team ahead of needs.
• Clean, organize, and sanitize station.
• Execute dishes timely during service.
• Maintain organization and cleanliness of storage areas, refrigerators, counters, and shelves.
• Strictly adhere to health code guidelines.
• Prepare and cook family meal as needed.

Additional Responsibilities:

• Assist with the development and testing of new recipes.
• Participate in team meetings and training sessions as required.
• Perform other duties as assigned by the head chef or sous chef.
• Ensure all kitchen equipment is properly maintained and functioning.

License Requirements:

• Valid food handler certification

Physical Requirements:

• Must be able to stand for extended periods of time
• Must be able to carry trays of 3lbs
• Must be able to lift 30 lbs
• Must be able to perform repetitive bending, stopping, twisting, and lifting of products and supplies