Cook

The Line Cook works as part of the kitchen team to prepare food items for breakfast, lunch and dinner They are responsible for keeping their areas and stations organized and clean while following sanitation and safety standards as outlined.

Responsibilities 

• Prepare food items in a sanitary, consistent and timely manner
• Follow recipes, controls, portion and presentation as specified by company standards
• Receive and put away food deliveries in a timely manner while maintaining organization and proper rotation in food storage areas
• Accommodate guest needs in the event of allergies or aversions
• Complete daily tasks as assigned by the Supervisor or Manager on Duty
• Communicate clearly and efficiently with other back of house and front of house teammates to create a beneficial and productive working environment
• Other duties and responsibilities may be assigned at the discretion of the Executive Chef

• Previous experience working in a kitchen of this capacity is preferred. Associates or bachelor’s degree in culinary arts preferred, but not required
• Must have ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form
• The employee is regularly required to stand for long periods of time, often in a hot environment. The employee must regularly lift and/or move up to 50 pounds