Job Brief: We are looking for an experienced Line Cook to join our restaurant team.

Responsibilities:The Line Cook will prepare and plate dishes to the specifications of the Chef, and complete basic food prepping tasks.

• The Line Cook is responsible for the preparation of all food items e.g. chopping vegetables, butchering meat, and preparing sauces, while always ensuring superior quality and consistency.
• Through training, development, and mentorship via the Leadership team, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes.
• Ensure the kitchen operations can run smoothly and efficiently with a mind toward Members and Guests, as well as employee, experience.
• Directly following designated recipes with attention to every detail, minimizing waste, and inspecting all raw materials to ensure quality standards are met.
• Prompt and accurate preparation of all assigned menu items and food products as ordered, always referencing production sheets and approved recipes, following proper handling, preparation, and holding guidelines.
• Maintain standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs.
• Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
• Maintains a clean and sanitary workstation including tables, shelves, grills, range, storage containers, and refrigeration equipment.
• Ensure clear communication with expeditor, fellow culinary team members, and service staff for the timing of the preparation of assigned menu items.
• A consistent presence in the kitchen with the team during prime service periods and working in the kitchen/prep for the rest of their scheduled time.
• Closes the kitchen properly according to the closing checklist for kitchen stations.
• Ensure to attend all required culinary team training and meetings to ensure growth, knowledge, and team consistency.
• Maintain complete knowledge of and compliance with all Health & Safety, company employment policies/service procedures and standards as these relate to the kitchen and culinary team.
• Implement all DOH requirements and HACCP safety programs across all kitchens.

Skills Required:

• Two years of previous culinary experience and Hot Line cooking experience are strongly preferred
• Must be able to safely utilize all kitchen equipment
• Ability to adapt to a flexible schedule according to business needs
• Must have reliable transportation
• Frequent walking, kneeling, bending, and reaching overhead
• Able to stand for extended periods of time
• Must be able to lift, move and carry up to 50 pounds
• Must be able to taste the product for quality assurance i.e buttercream(s), cake(s) and cupcake(s)batter, cookie dough, and other recipes as assigned.