Line Cook

The Back of House team is responsible for executing high-level culinary techniques and maintaining the highest standards of food quality, cleanliness, and efficiency. BOH staff support the creative vision of the chef and ensure consistency and excellence in every dish.

Key Roles:

Chef de Partie (Line Cook)

Commis (Prep Cook)

Dishwasher / Steward

Primary Responsibilities:

Prepare and plate dishes with meticulous attention to detail and presentation.

Maintain a clean, organized, and sanitary kitchen environment at all times.

Follow fine dining standards in portioning, garnishing, and plating.

Work efficiently during high-volume service while maintaining quality.

Assist in menu development and special tastings as needed.

Manage food inventory, ordering, and waste reduction.

Collaborate with FOH staff to ensure accurate and timely service.

Qualifications:

Strong foundation in classic and contemporary cooking techniques.

Culinary school certification preferred.

Exceptional knife skills and attention to culinary detail.

Commitment to cleanliness and food safety standards.

Job Types: Full-time, Part-time

Pay: $16.00 - $22.00 per hour

Work Location: In person