The Vista - Line Cook

Rick Erwins Dining Group•Greenville, SC

71d•Onsite

About The Position

At Rick Erwin's The Vista, we are dedicated to delivering exceptional dining experiences centered around outstanding food quality, presentation, and guest satisfaction. We are seeking a skilled and passionate Line Cook to join our dynamic kitchen team. In this role, you will play a vital part in preparing high-quality dishes at your assigned station, contributing to memorable culinary experiences for our guests.

Requirements

Clear and effective communication with managers, kitchen, and dining room staff.
Physical ability to reach, bend, stoop, and lift up to 40 pounds frequently.
Capability to stand for extended periods (up to 9 hours) in a fast-paced, hot, and occasionally loud environment.
Adherence to printed recipes, plate specifications, and DHEC/company hygiene standards.
Punctuality, reliability, and a strong work ethic rooted in honesty and integrity.
Availability to work flexible schedules, including late nights, early mornings, weekends, and holidays.
Reliable transportation to ensure consistent attendance.
Ability to remain calm and perform effectively under pressure.

Nice To Haves

High school diploma or equivalent preferred; a culinary degree is a plus but not required.
Minimum of 2 years in kitchen preparation and cooking, with at least 6 months in a similar role preferred.
Strong understanding of professional cooking techniques, knife skills, and food safety practices.
ServSafe certification is preferred but not mandatory.

Responsibilities

Set up and maintain your station in accordance with restaurant standards and guidelines.
Prepare a diverse range of menu items, including meats, seafood, poultry, vegetables, and more, using various cooking techniques and equipment such as broilers, ovens, grills, and fryers.
Adhere to recipes, portion controls, and presentation standards established by the Corporate Chef and Executive Chef.
Ensure sanitary food handling and preparation practices to meet health and safety regulations.
Minimize food waste through efficient preparation and proper product storage.
Maintain and operate all station equipment safely and effectively.
Assist in cleaning, sanitizing, and organizing the kitchen, walk-in coolers, and storage areas.
Follow closing procedures and support team members in kitchen shutdown tasks.
Perform additional duties as directed by the Corporate Chef, Executive Chef, Sous Chef, or General Manager.