Job Overview

Responsibilities

  • Food Preparation: Prepare ingredients, including chopping vegetables, cutting meats, and measuring ingredients for recipes
  • Station Management: Operate a specific kitchen station (e.g., grill, sauté, fry, or pantry) and keep it stocked, organized, and clean.
  • Cooking: Cook dishes according to recipe standards, ensuring consistency in flavor, presentation, and quality
  • Coordination: Work collaboratively with other line cooks and the chef to ensure all dishes are prepared in a timely manner.
  • Quality Control: Monitor food quality and alert the chef to any issues or shortages of supplies.
  • Sanitation: Maintain a clean and safe workstation, adhering to food safety and sanitation standards.

Skills

  • Basic understanding of cooking methods, ingredients, and kitchen equipment.
  • Ability to work under pressure in a fast-paced environment.
  • Strong communication skills and teamwork.
  • Prior experience in a kitchen is often preferred but not always required.
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