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Full-time
- Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to, all menu items supplied by outlet kitchen.
- Everything in its place to satisfaction of Sous Chef, Chef de Cuisine, or Executive Chef.
- All line cooks are responsible for handling, storing and rotation all food on their station.
- Must maintain a clean and organized station while practicing good safety and sanitation skills during prep and service times.
- AM Back-Up Sets up steam table on Front Line with appropriate water levels and pans in place.
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