Line Cook
About The Position
Responsible for preparing food in accordance with club recipes and standards. This role requires a strong set of skills that ensures teamwork and organization in the kitchen. The line cook will plate dishes, complete basic food prepping tasks, and serve items with established portions and presentation standards. They will also be responsible for setting up service units, operating kitchen equipment, and notifying the Sous Chef of unexpected shortages. Maintaining safe and sanitary food handling practices, ensuring workstations and equipment are clean, and assisting with receiving orders, stocking, and putting away items are also key aspects of this role. Communication with service staff, maintaining security and safety in the work area, and observing personal cleanliness are expected. The line cook must adhere to local and state health and safety standards and assist with other duties as instructed by culinary leadership.
Requirements
- Minimum three (3) years experience as a line cook.
- Basic knowledge and handling of kitchen equipment, including knives, is essential.
- Excellent kitchen administration knowledge and ability to work as a team.
- Strong organization and active listening skills.
- Ability to work on their feet for most of the day.
- Frequently required to walk, use hands to finger, handle, or feel objects, tools, or controls, and talk or hear.
- Occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl.
- Must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 60 pounds.
Responsibilities
- Responsible for preparing food in accordance with club recipes and standards.
- Ensures teamwork and organization in the kitchen.
- Plates dishes and completes basic food prepping tasks.
- Serves items with established portions and presentation standards.
- Sets up service units with needed items.
- Operates kitchen equipment.
- Notifies Sous Chef of unexpected shortages.
- Consistently uses safe and sanitary food handling practices.
- Ensures that workstations and equipment are clean and sanitary.
- Assists with receiving orders, stocking and putting away items received.
- Maintains communication with service staff.
- Maintains security and safety in work area.
- Maintains neat professional appearance and observes personal cleanliness rules at all times.
- Adheres to local and state health and safety standards.
- Assists with other duties as instructed by the Sous Chef, Taverna Kitchen Chef and Executive Chef.
- All other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
