Line Cook

Line CookLine Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef.Reports to: Sous ChefDuties & Responsibilities:Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grillFollow standardized recipes and ensure consistent preparation according to guest specificationsParticipate in cleaning of kitchen areas and equipmentAssist with proper storage, preparation, cooking and presentation of all food itemsAssist with food preparation in advance of food service hoursFollow all safety guidelines include safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.Qualifications:Must have flexible schedule including availability on days, nights, weekends, and holidaysPunctuality and regular and reliable attendanceInterpersonal skills and the ability to work well with co-workers and the publicMust be able to verbally communicate in EnglishMust be able to read written instructions in EnglishTo be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of themPrevious kitchen experience is requiredMust be able to work in a clean and organized fashion with strict adherence to all safe food handling practicesMust be able to work in a hot kitchen environmentActive Food Handler certificate is preferred