Line Cook-North Loop

Description

The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution.

Responsibilities

• •Set up and stock all food stations with necessary supplies
• •Prep all needed food items for service
• •Execute menu items according to specifications and standards
• •Cook menu items in cooperation with the rest of the kitchen staff
• •Ensure that all food is made in a timely fashion and always in high quality
• •Clean up station and take care of any leftover or “bad” food according to the chef
• •Stock inventory of stations
• •Certify that all nutrition and sanitation regulations are kept

Skills

• •Cooking experience
• •Clear understanding of menu items
• •Understand and responsible for prepping ingredients
• •Strong grasp on various cooking methods, food items, equipment, etc.
• •Multitask in a high volume kitchen
• •Basic math and written communication skills

Working Conditions

• •Handle hot and cold work conditions during food preparation
• •Continuous reaching, bending, lifting, carrying items up to 30 lbs.
• •Stand and move around for the entirety of the scheduled shift

Education/Experience

• •Have a high school diploma, or equivalent (preferred).
• •2 or 4 year culinary degree preferred, but not required.
• •Minimum of 1-2 years experience in food service/hospitality field
• •Food handler's card may be required according to local and or state regulations