Line Cook
Maintain a clean work station and appearance in our open kitchen environment
Set up station and keep it fully stocked for service
Follow daily station prep list as determined by Culinary Management
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow direction of Culinary Management
Break down station and properly store any leftover food
Ensure that food comes out in high quality and in a timely fashion
Comply with institutional and county sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and guests
Complete additional tasks as assigned by Culinary Management Line Cook Requirements and Additional Skills:
Self-motivation
Organization
Direct communication
Positive attitude
General understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Food Handler’s Certificate, ServSafe Certification, and/or Culinary Diploma are all assets, but not required. Line Cook Compensation:
Starting at $18/hour and up. Hourly rate based on experience.
Benefits:
Employee discount
Shift Meal/Drink
Schedule:
~8 hour shift
Weekend availability
Supplemental pay types:
3% of food sales and 50% of takeout tips daily pool among BOH (at least $1/hr boost)
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