Cook

Description

LINE COOK

The line cook is responsible for assisting the Executive Chef in the preparation of all food items and equipment. The cook will also assist the kitchen staff, and support all other functions of the kitchen. This position is a hands-on support to ensure efficient production of high quality food. This person will also assist in the daily operations of kitchen equipment and supplies.

Essential Duties & Responsibilities:

• Assist in the daily operations of kitchen equipment and supplies.
• Assist in food preparation and cooking including but not limited to: chopping, slicing, dicing, grilling, baking, boiling, frying, and sautéing.
• Assist in the daily cleaning and organization of kitchen equipment.
• Cleaning and sanitizing all surfaces including but not limited to glassware, cutting boards, work surfaces, counters, and floors.
• Work with a team to ensure that all work areas are kept clean and stocked with necessary supplies.
• Other duties as assigned by manager or supervisor.

Experience:

• At least 1 year experience as a cook or similar role in a restaurant setting preferred.
• Education: High School Diploma or equivalent preferred but not required.