Line Cook

Setting up and stocking stations with all necessary supplies

Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

Cooking menu items in cooperation with the rest of the kitchen staff

Answer, report and follow executive or sous chef's instructions

Ensure that food comes out simultaneously, in high quality and in a timely fashion

Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts

Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

other duties as assigned

Qualifications:

Must be 21 years of age

Certificate in culinary arts or related field preferred

A minimum of 1 year experience in a similar role

In-depth knowledge of restaurant best practices and cooking methods

Excellent communication and organizational skills

Aptitude for multi-tasking and working in a fast paced environment

Must be able to work cooperatively and efficiently in a team