Line Cook

Line Cook Responsibilities: Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. Able to work quickly while implementing set standards including food quality, portion control, and presentation expectations. Prepare for food service; clean and chop food, set up and stock stations.

Comply with sanitation regulations and safety standards. Strong work ethic, keen attention to detail, and attention to cleanliness a must. Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers.

Promote and embrace the restaurant’s community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. Line Cook Qualifications: At least 1 year of related experience required. Food Handler Certificate General knife handling, food safety & sanitation knowledge.

High volume restaurant experience required. Comfortable working in a fast-paced and high energy environment. A passion for food, an exceptional work ethic, and dedication. Able to take constructive criticism, learn quickly and constantly improve.