Line Cook

JOB TITLE: Line Cook

REPORTS TO: Sous Chef, AGM, GM, Executive Chef

THE BIG PICTURE

The Line Cook reports to the Sous Chef, AGM/GM, as well as the Culinary Director and is responsible for accurately and efficiently preparing all line items to the specifications set forth by The Hall recipe guidelines. Line Cooks should be able to execute every ticket with consistency, recipe adherence, and quality control, while focusing on preparation, plate presentation, and timeliness.

THE EVERYDAY VIEW

• Coordinate food orders to support timely and efficient delivery to each table
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• Accommodate special guest requests while ensuring same high-quality standards
• Operate ovens, stoves, grills, and fryers
• Test foods to determine if they have been cooked sufficiently
• Efficiently run your station during the shift
• Setup and break down work station
• Wash and disinfect kitchen area, tables, tools, knives, and equipment
• Maintain inventory of produce and ingredients
• Maintain complete knowledge of correct maintenance and use of food serving and preparation equipment
• Manage kitchen supplies and overall kitchen cleanliness
• Keep team abreast of any kitchen needs, including broken or new equipment needs
• Work closely with team to make sure all kitchen logistics are covered for upcoming events and anything returning from events is properly inventoried, labeled, restocked or discarded
• Approach all guest and employee encounters in an attentive, friendly, courteous and service-oriented manner
• Responsible for food safety and food quality within the kitchen
• Follow food handling and sanitization standards
• Ensure work station is clean and organized at all times
• Ensure uniform and personal appearance are clean and professional
• Have clear knowledge of all products offered by The Hall
• Complete opening and closing duties as assigned
• Be a team player and able to interact with all levels within the organization
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Other tasks as needed

DESIRED SKILLS AND EXPERIENCE

• Minimum of 1-3 years' high-volume kitchen experience required
• Washington Food Handler Certification required
• Able to maintain complete knowledge of all cooking techniques required to prepare menu items
• Trained in knife skills and basic kitchen equipment
• Must be comfortable working in a team environment
• Able to quickly assess and prioritize needs
• Thorough attention to detail and desire to take initiative
• Must adhere to company's policies and procedures
• The desire to work in a fast-paced, growing company
• Availability to meet restaurant needs, nights & weekends are key!

PHYSICAL AND MENTAL REQUIREMENTS

• Able to work nights, weekends, and holidays
• Able to stand, walk, and be on your feet for prolonged periods
• Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools
• Able to safely navigate small areas and crowded spaces
• Able to both work and thrive in a high-stress environment that has a quiet to moderate noise level
• Able to work in environments with moderate noise and occasionally slippery floors
• Able to comply with and enforce all health, safety, and personal hygiene policies and standards

Job Types: Full-time, Part-time

Pay: $21.30 - $25.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

License/Certification:

• Food Handler Certification (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Ability to Commute:

• Seattle, WA 98104 (Required)

Work Location: In person