Role OverviewThe Line Cook will work in a commercial kitchen and on-site in client offices, preparing meals for 500-1000 guests daily. They will be responsible for checking in with the Lead Line Cook, working in one or multiple stations daily, and maintaining strict quality control and assurance.
What You Will Do
The Line Cook will work on the line, preparing meals, labeling and organizing pans and delis, discarding out of date product, and executing quality control and assurance. They will also assist with daily deep-clean items, comply with and enforce sanitary regulations and safety standards, and assist the Executive Chef with system development and augmentation.
Why It Might Be a Fit
The ideal candidate will have 1-2 years of experience in a full-service, moderate to high-volume restaurant, club, or catering establishment. They will lead by example in all aspects of the business, maintain a calm and collected demeanor, and understand and communicate in basic English.
Requirements
- 1-2 years of experience in a full-service, moderate to high-volume restaurant, club, or catering establishment
- Culinary degree or similar preferable
- Lead by example in all aspects of the business (production/attitude/cleaning/punctuality)
- Lead by example in regards to safety and sanitation standards set by the local Health Department
- Ability to work efficiently in order to maximize team output
- Ability to maintain a calm and collected demeanor
- Ability to do repetitive motions daily in regards to prepping vegetables, cooking proteins, deep cleaning
- Ability to understand and communicate in basic English
Benefits
- Hourly compensation of $25
- Company-sponsored health insurance plans
- 401(k) program available after six months of employment
- 80 hours of PTO with each year of employment
- Paid company holidays
- Free lunch during meal service
- Opportunities to take on larger roles within our organization
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