Line Cook

Position Summary
A Bistro Line Cook is responsible for the daily preparation and cooking of food items of the kitchen. This position is responsible for other duties in the areas of food and final plate presentation including plating and garnishing of cooked items. This position reports to the Executive and Sous Chef .

Duties and Responsibilities:

• Sets up food station according to Chef guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Chef.
• Restocks all items as needed throughout shift.
• Maintains a clean and sanitary workstation and practices good safety and organizational skills.
• Demonstrates an understanding and knowledge of proper use and maintenance all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk in coolers, and all storage areas.
• Performs additional responsibilities, as requested by the Catering Chef and/or Director of Catering Services.

Experience and Skills:

• Must have understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Must be able to speak clearly and listen attentively to staff, peers, managers, and guests.
• Be flexible and adaptable to work calmly and effectively under pressure.
• Ability to take direction and work effectively in team environment.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality service.
• Must be able to read and understand basic cooking directions.

Job Type: Full-time

Pay: $18.00 - $20.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Work Location: In person