Day Line Cook

IMMEDIATE OPENINGS, STARTING IN APRIL

Responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring fellow kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Assist in managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Suggesting lunch features/specials, creating and following existing recipes
• Taking charge of kitchen opening and other side duties as directed by the Executive Chef/Back of House Kitchen Manager

Qualifications:

• 1-2 years of kitchen experience preferred
• Effective and consistent cooking skills, willing to train the right candidate
• Ability to work in a team environment
• Familiarity with the best practices in the restaurant and food service industry
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills