Copper Vine is looking for a kitchen professional who is responsible for one specific area of food production, such as pantry, fry, sauté, or grill.
A Line Cook's responsibilities include:
Reporting to a Chef de Tournant, Sous Chef, or Executive Chef.
Preparing food before and during service to the Chef's exact specifications.
Set up and stock stations.
Perform various cooking duties to develop culinary skills and learn from experienced chefs.
Assist Tournant, Sous, and Executive chefs with their daily tasks.
Meeting food quality, safety, and hygiene standards.
Proficiently breakdown and clean stations each shift.
Maintaining a positive and professional approach with coworkers and guests.
Understanding various cooking methods, ingredients, equipment, and procedures.
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