Back of the House Line Cook

Key Responsibilities:

• Prepare and cook menu items according to recipes, quality standards, and presentation guidelines
   
• Operate kitchen equipment safely and efficiently
   
• Maintain cleanliness and organization of workstations before, during, and after service
   
• Follow proper food handling, storage, and sanitation procedures (in compliance with HACCP and local health regulations)
   
• Assist in prep work, portioning, and inventory management
   
• Communicate effectively with team members to ensure smooth kitchen operations
   
• Support the Executive Chef and Sous Chef with special events, banquets, and seasonal menus
   
• Adapt to changing menu items and dietary accommodations as needed
   
• Participate in opening, closing, and deep-cleaning kitchen duties

Key knowledge, skills, and abilities include, but are not limited to, the following: 

• Possesses a commitment and eagerness to provide excellent customer service
• High school diploma or general education degree (GED)
• Knowledge of various cooking procedures and methods, with relevant culinary/restaurant experience preferred
• Organized, able to think and act quickly and effectively while retaining self-composure
• Excellent verbal and interpersonal communication skills with the ability to collaborate with others and work as a team
• Ability to communicate clearly and concisely and uphold a positive and enthusiastic attitude