Part Time

Scottsdale•Scottsdale, AZ

23d

About The Position

The Line Cook/Prep prepares and cooks food menu items to company specifications, following established recipes and safety and sanitation guidelines. The role supports kitchen operations by stocking the pantry station and organizing deliveries, setting up and cleaning kitchen equipment, and maintaining clean and sanitary restaurant areas. The cook also helps guests choose menu items and accommodates requests, including modifications for allergies or gluten-free needs. The position is in a busy, fast-casual restaurant environment and calls for teamwork, multitasking, and maintaining quality service while working around warm to extremely warm kitchen temperatures. Compensation is $17.00–$19.00 per hour. Full-time and part-time schedules are listed.

Requirements

Previous prep or line cook experience; previous experience in a similar role is preferred.
ServeSafe or Food Handler’s Certification; a current Food Handler’s Card is required where applicable.
Knowledge of cooking, knife handling, culinary techniques, and recipes.
Ability to prepare and present menu items within required cook times.
Ability to modify dishes for guest requests, including allergies or gluten-free needs.
Reading, writing, and math skills.
Ability to speak clearly and listen attentively to employees and management, and understanding of English.
Ability to work in a team and multitask in a fast-paced environment.
Problem-solving ability; self-motivated and organized, with a commitment to quality service.
Ability to remain calm and thrive under pressure and manage time effectively.
Ability to meet physical demands, including standing and walking for four to ten hours per shift, and reaching, bending, balancing, and repeatedly transporting objects weighing up to 30 pounds.
Ability to work around temperatures ranging from warm to extremely warm.
Ability to hear with 100% accuracy and see at 20/20 vision, with correction.

Nice To Haves

High school graduation or equivalent is preferred.
Previous experience in a similar role is preferred.

Responsibilities

Create menus according to season and customer research.
Set up the kitchen with necessary tools and equipment.
Prepare, cook, and present food and menu items according to company specifications and established recipes.
Stock the pantry station before shifts and organize daily or weekly deliveries.
Supervise and delegate tasks to other team members.
Maintain inventory levels and restock when necessary.
Set up, operate, break down, and clean kitchen equipment.
Use prep tools and equipment according to safety guidelines and handle building chemicals properly.
Operate the POS system.
Learn the restaurant menu and recipes and guide guests in choosing menu items, including modifying dishes to meet guest needs.
Follow food safety, sanitation, and safety procedures, and maintain a current Food Handler’s Card where applicable.
Participate in daily kitchen opening and closing procedures.
Wash dishes, sweep and mop floors, clean and maintain equipment, sanitize utensils, and maintain restaurant areas.
Follow the dress code and perform duties associated with kitchen operations.
Perform other duties as assigned by the head chef or management.