Line Cook Restaurant

Overview

Looking for a line cook to work 2-3 shifts a week initially. Must be available nights and weekends. Opportunity to train and develop kitchen/cooking skills and gain more hours on the schedule.

• Checks inventory and preps for daily needs.
• Ensures that upon completion of tasks, stations are cleaned and wiped.
• Ensures that boxes are broken down and garbage is placed in the appropriate receptacles.
• Ensures that prep dishes are clean and properly stored for the morning shift.
• Sets up workstations with all needed ingredients and cooking equipment.
• Preps any items that may be required for service.
• Remembers these cook temps – Fish: 145°, Beef: 155°, Ground Beef: 160°, Chicken: 165°.
• Monitors stock and informs the manager if low.
• Sets up and changes sanitization buckets.
• Ensures that all tools and plate ware are prepared for service.
• Ensures that dishes are clean and properly stored, and stations are wiped for evening shift.
• Preps and refills workstations with all needed ingredients and equipment for the evening shift.
• Ensures that all dinner service items are ready to go. Fills up beer cheese, pulls bread and shells from the walk-in, and generally ensures that you are ready with everything pre-service.
• Cleans all dishes and surfaces throughout and at the end of service.
• Ensures that dishes and tools are properly stored at the end of service.
• Covers and puts away all perishable items at the end of service.
• Performs cleaning duties.
• Cleans and maintains equipment.
• Sweeps floors.
• Takes out trash and boxes at the end of shift.
• Cleans the employee bathroom, including the sink, toilet, and floor.

• Competitive salary
• Employee discounts
• Opportunity for advancement
• Training & development