Line Cook

Benefits:

Company parties Employee discounts Flexible schedule Free food & snacks Free uniforms Training & development

LINE COOK

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Key Responsibilities:

Food Preparation:

Prepare and cook a variety of dishes, including appetizers, entrees, and sides, according to restaurant recipes and quality standards.

Line Cooking:

Work efficiently on a designated station (e.g., grill, sauté, fryer, or prep) to ensure orders are completed promptly and correctly.

Quality Control:

Ensure all food items are prepared in accordance with health and safety regulations and restaurant standards for taste, presentation, and quality.

Station Maintenance:

Maintain a clean and organized workstation, including proper storage of food items and proper sanitation of kitchen equipment.

Collaboration:

Work as part of a team, collaborating with the kitchen staff and assisting in any tasks that help maintain smooth kitchen operations.

Order Accuracy:

Follow specific instructions from the Head Chef or Sous Chef and ensure all orders are prepared with attention to detail and accuracy.

Inventory Management:

Assist with stock rotation, and manage ingredients to minimize waste and maximize efficiency.

Safety & Hygiene:

Follow all food safety protocols, including proper handling, storing, and sanitation practices. Maintain personal hygiene and cleanliness standards.

Problem-Solving:

Troubleshoot kitchen challenges quickly and effectively, ensuring minimal disruption to service.

Qualifications:

Proven experience as a Line Cook or in a similar cooking role in a fast-paced environment. Knowledge of various cooking techniques, ingredients, and kitchen equipment. Strong attention to detail and ability to follow recipes accurately. Ability to work efficiently under pressure and in a high-stress environment. Excellent communication and teamwork skills. Ability to handle multiple tasks and manage time effectively. Must be able to stand for long periods and lift up to 50 pounds. Familiarity with food safety and sanitation regulations.

DISHWASHER

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Key Responsibilities:

Dishwashing:

Wash dishes, glasses, utensils, pots, pans, and kitchen equipment using industrial dishwashing equipment or by hand.

Cleaning:

Maintain cleanliness and organization in the dishwashing area and the kitchen. Regularly sanitize surfaces, floors, and workstations to ensure compliance with health and safety standards.

Equipment Maintenance:

Ensure all dishwashing machines and other kitchen equipment are functioning properly. Report any malfunctions or maintenance issues to the Kitchen Manager.

Inventory Support:

Assist in storing clean dishes and kitchen tools in their appropriate places. Help organize kitchen inventory to ensure everything is ready for use.

Trash and Recycling:

Empty trash bins and manage recycling as required, ensuring a clean and safe kitchen environment.

Support Kitchen Staff:

Assist kitchen staff as needed by providing clean utensils, tools, and equipment. Support the team during peak service times to ensure timely dish clean-up.

Safety & Hygiene:

Adhere to all food safety and sanitation regulations, ensuring proper handling and cleaning of items to maintain a safe kitchen environment.

Teamwork:

Work closely with other team members in the kitchen to ensure smooth operation and efficiency.

Qualifications:

Previous experience in a dishwasher or cleaning role in a restaurant or hospitality setting is a plus but not required. Ability to work in a fast-paced environment while maintaining attention to detail. Strong work ethic and willingness to take on various tasks as needed. Good communication skills and the ability to work well with others in a team environment. Must be able to stand for long periods and perform repetitive tasks. Ability to lift up to 50 pounds and work in a physically demanding role. Knowledge of basic cleaning and sanitation procedures. Flexibility with scheduling, including evenings, weekends, and holidays.