Line Cook

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Minimum three years’ experience at a similar style/volume restaurant. Must have great understanding of teamwork and work well under pressure. A comprehensive understanding of grilling techniques, basic sushi experience will be required, and safety standards are a must. Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills.

Job hazards include slip and falls, cuts, and burns.

Part-time

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Prepare a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
• Process prepared foods for service using ovens, gas stoves, griddles, and broilers
• Assure that each item is cooked to the Chef and guest’s specifications
• Garnish each dish properly
• Answer, report and follow executive or sous chef’s instructions
• Maintain a clean and sanitary work station area including tables, shelves, broilers, sauté burners, ovens, flat‑top griddles and refrigeration equipment both during and after service
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Assume responsibility for the quality, food safety/sanitation and timeliness of products served
• Maintain a positive and professional approach with coworkers and customers
• Perform other related duties as assigned by the management staff

$18.00 - $20.00

Mid‑Senior level

Part-time

Management and Manufacturing

Restaurants

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