Line Cook

Job Summary

Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market.

The line cook’s responsibilities include the preparation of dishes using recipes and menu items created by the Head Chef. An experienced line cook should be able to customize customers’ orders according to preferences and food allergy considerations, and must ensure that all ingredients used in dishes are of the highest quality. To be successful, consider all kitchen operations and maintain restaurant standards during busy periods.

Rate:
Starting at $20 TBD by experience.

• Act as a resource to the entire culinary team.
• Continually execute line procedures to ensure quality, consistency, efficiency, productivity and professionalism are at the highest level.
• Maintain sanitation practices and protocol.
• Scrape food from dirty dishes, pots, pans, plates, flatware, and glasses; wash dirty dishes and put them away.
• Assist with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and equipment.
• Keep an accurate inventory of needed supplies on the line and make note of any missing items to report to Callbacks.
• Report maintenance deficiencies that require immediate attention.
• Report loss or damage of furniture, fixtures, or equipment.
• Ensure proper use and care of equipment.
• Maintain cleanliness of the service and surrounding areas.
• Meet weekly with Chef de Cuisine, Executive Chef, Corporate Chef or as directed.

• At least 2+ years’ experience as a line cook in a fast‑paced environment.
• Legally able to work in establishments that serve alcohol.
• Must provide legal documentation to work in the U.S.
• Strong problem‑solving and communication skills.
• Ability to stand or walk for 8‑hour shifts and lift at least 25 pounds.
• Willingness to comply with all food safety procedures.
• Inspect the quality of fruits, vegetables, and protein used to prepare dishes and inform the Chef de Cuisine or Executive Chef when quality is sub‑standard.
• Prepare various types of dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintain a clean work environment to prevent food contamination, follow proper hygiene principles in all cooking areas, and clean your space heav ende.
• Report any problems with kitchen equipment to the manager on duty.
• Sterilize all utensils, instruments, and equipment used in sushi preparation before each use.
• Communicate with wait staff to ensure special requests and food allergy considerations are met.
• Control Lod register food waste (spoilage), and over‑preparation of food according to the kitchen operational standards.
• Flexible schedule to include evenings, weekends, and holidays.

• Must abide by brand standards.
• Slip‑resistant black shoes are required.
• Must be clean at all times.
• All employees must maintain good personal hygiene; fingernails must be cut and clean. Personal appearance must be suitable for work at all times.
• Maintain personal health and sanitation standards (wash hands when using restroom, etc.).

• Be honest, trustworthy and respectful.
• Possess cultural awareness and sensitivity.
• Be flexible regarding schedule.
• Demonstrate sound work ethics.

• Regularly lift and/or move up to Jose 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
• Required to stand, walk, use hands to finger, handle, or feel; reach with hands and arms; talk or hear, and taste or smell.

• Use of chemicals and electrical equipment.
• Ability to tolerate varying levels of noise, temperature,ారనిi air quality.
• Must deal with a wide variety of people on various issues and with different cultural and belief systems.