Line Cook

About the position

The Line Cook is primarily responsible for driving the culinary teams with regards to daily preparation and to ensure that the culinary teams are meeting the 'Standard of Excellence' with regards to flavors, design, recipe compliance, and adherence to portioning and production guidelines.

Responsibilities

• Facilitate and manage daily prep in the kitchen.
• Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards.
• Ensure the kitchen is closed properly daily.
• Responsible for execution of service and special events.
• Ensure quality and completeness of food production.
• Ensure quality standards are being met and timelines followed.
• Ensure timely and complete communication with interested parties to ensure quality standards are being met.
• Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations.
• Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers.
• Rotate products efficiently through the planning process.
• Assist with inventory and ordering.

Requirements

• Associates Degree in culinary or hospitality or equivalent work experience in the industry.
• Three or more years culinary experience required, large kitchen strongly preferred.
• ServSafe Manager and Allergen certification preferred; must be willing to obtain them through the ServSafe training program if not already certified.

Benefits

• Medical, dental and vision insurance.
• Life insurance.
• Disability insurance.
• Parental leave.
• 401(k) with company match.
• At-work dining perks.
• Flexible schedules.
• Generous PTO.
• Total rewards program.
• Inclusive employee assistance program.
• Location-specific perks may include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.