We are currently hiring for Line Cook positions! We are looking for punctual and reliable individuals.
For inquiries email us at [email protected]. Please leave your name, number and attach a resume if possible.
Your work-week will consists of Four 10-hour shifts and our hours of operations are
Sunday-Thursday: 4:30 p.m. to 12 a.m.
Friday-Saturday: 4:30 p.m. to 2 a.m.
These shifts are for night only.
Benefits:
Health Insurance
Dental Insurance
Opportunities for Career Advancement
Experience Level:
1 Year of experience in a high volume kitchen preferred but not necessary
Shift:
Monday - Friday
Weekends
Some Holidays
Restaurant type:
Gastropub/Bar
Line Cook Responsibilities:
Set up and stocking stations with all necessary supplies.
Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
Prepare menu items following company recipes and guidelines.
Report to and follow the Executive Chef or Sous Chef’s instructions.
Clean up their station and ensure proper procedure for storing food after service.
Stock inventory appropriately.
Ensure that food comes out simultaneously, in high quality and a timely fashion.
Comply with sanitation regulations and food safety standards.
Maintain a positive and professional approach with coworkers and customers.
Coordinate with each other on execution of menu items.
Provide a clean and sanitary work environment.
Organize and rotate inventory according to FIFO guidelines.
Order product as needed.
Notify the Chef on Duty of any counts on product for the current menu beginning at five.
Taste their food.
Put away product immediately during delivery.
Labeling all products.
Providing a safe work environment for others.
Asking the Chef on Duty for substitutions.
Following standardized recipes.
Keeping hot food hot and cold food cold.
Adhering to any standards presented by any manager on duty.