Job Overview: Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef.

Reports to: Sous Chef

Duties & Responsibilities: Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill Follow standardized recipes and ensure consistent preparation according to guest specifications Participate in cleaning of kitchen areas and equipment Assist with proper storage, preparation, cooking and presentation of all food items Assist with food preparation in advance of food service hours Follow all safety guidelines include safe-handling of food items, knife safety, safe usage of kitchen equipment, etc. Qualifications: Must have flexible schedule including availability on days, nights, weekends, and holidays Punctuality and regular and reliable attendance Interpersonal skills and the ability to work well with co-workers and the public Must be able to verbally communicate in English Must be able to read written instructions in English To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them Previous kitchen experience is required Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices Must be able to work in a hot kitchen environment Active Food Handler certificate is preferred