The Line Cook will accurately and efficiently handle and prepare food products and dishes at assigned stations.

Reports to:

Executive Chef or Manager on

Duty Compensation:

This position makes $20-25 per hour (base rate + tips)

WHAT YOU'LL DO

Prepare meal ingredients following a recipe and line builds, and as directed by the Executive Chef, or manager on duty. Lead station set up while focusing on proper cooking procedures, plating and presentation, flavor, temperature, and ticket time. Independently prepare all menu items to order, receiving feedback on line builds, cooking procedures, and plating accuracy. Execute meal preparation for quality control, including self-assessment and Chef evaluation on build accuracy, cooking methods, and flavor profile. Oversee post-shift duties, including cleaning, stocking, and checkout procedures, while incorporating feedback as needed. Properly label and store food, while managing time-temperature logs according to taproom procedures and health code. Follow all opening and closing duties as outlined in ABV guides. Inspect dishes for presentation, accuracy, and quality before they are sent to the expo window. Complete assigned prep work as assigned by management. Maintain compliance with applicable health, safety, food handling, and hygiene codes and standards. Assist with unloading, inspection, and storage of raw ingredients and supplies. Support the planning, preparation, and execution of private events, ensuring high-quality service and presentation for guests. Perform other related duties as assigned.

WHO WE'RE LOOKING FOR

Minimum 2 years' experience as a prep/line cook preferred. Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Ability to function well in a high-paced and at times stressful environment. Ability to work quickly and efficiently. Ability to work well as part of a team. Ability to maintain personal hygiene. Ability to multitask and thrive in high volume and pressure environments. Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be capable of working with knives/sharp objects. Must be able to lift up to 50 pounds at times. Manual dexterity to cut and chop foods and perform other related tasks. Disclaimer This Job Description is only a summary of the typical functions of the job, not an exhaustive list or comprehensive list of all job responsibilities, tasks, and duties. Artisanal Brewing Ventures is an Equal Opportunity Employer