Line Cook

Chelsea Hospitality Group•Morristown, NJ

8h•$21 - $25

About The Position

We are looking for a dedicated and skilled Line Cook to join our team at The Morris Proper. In this position, you will work closely with the culinary team to prepare and execute high-quality menu items, ensuring they meet our established standards for taste, presentation, and consistency. If you thrive in a fast-paced kitchen environment and have a passion for delivering exceptional dishes, this role could be a perfect fit for you.

Requirements

At least 1 year of kitchen experience.
Ability to obtain a valid ServeSafe Certificate within 30 days of hire.
Must have a valid driver’s license and clean driving record.
Ability to work weekends and holidays as needed.
Physical ability to stand and walk for extended periods and work in varying temperatures.
Ability to lift up to 50 lbs. from ground to overhead for moderate distances.
Ability to push and pull forces of up to 50 lbs.

Responsibilities

Follow established recipes and portion controls to ensure consistency in taste and appearance.
Accurately prepare and cook assigned menu items while maintaining high-quality standards.
Assist with mise en place, including chopping, slicing, and prepping ingredients as directed by the Sous Chef or Executive Chef.
Maintain proper cooking techniques and timing to ensure orders are completed efficiently.
Execute assigned opening and closing duties according to ServeSafe guidelines and company protocols.
Collaborate with the culinary team to ensure timely, organized, and coordinated kitchen operations during service.
Monitor inventory levels and communicate shortages or equipment issues to the Sous Chef in a timely manner.
Organize, label, and store ingredients and prepared items according to food safety standards.
Taste all prepared food to ensure dishes meet quality, flavor, and presentation standards.
Adjust seasonings, textures, and presentations according to restaurant specifications and guest requests.
Immediately report any inconsistency in product quality to the Sous Chef or Executive Chef.
Follow health department regulations, ServeSafe guidelines, and food safety standards.
Maintain a clean and sanitized workstation, ensuring tools and equipment are cleaned and stored properly at the end of each shift.
Adhere to safety protocols when handling knives, hot surfaces, and equipment to prevent injuries.
Report accidents, injuries, or hazardous conditions to management immediately.