On Call Prep Cook/Line Cook

Job Summary The On-Call Cook supports both restaurant service and banquet events by preparing quality food safely, quickly, and consistently. This role jumps in where needed-line, prep, pantry, banquets-while following recipes, standards, and sanitation procedures. Key Responsibilities Restaurant (Line + Prep) Set up and stock stations with needed supplies (prep, mise en place, sauces, proteins, garnishes). Cook menu items to spec during service (grill, saut, fry, pantry-based on skill level). Follow standardized recipes, portioning, plating, and ticket times. Communicate with FOH and kitchen team to keep service smooth and accurate. Properly label, date, rotate, and store food (FIFO). Assist with prep tasks as needed (chopping, batching, marinating, portioning). Banquets / Events Execute banquet prep and production based on BEOs (Banquet Event Orders). Assist with setup for buffets, plated events, breaks, and action stations. Plate and run banquet food in coordination with the banquet chef/captain. Maintain hot/cold holding standards and replenish buffet items as needed. Break down, clean, and reset banquet areas/kitchen after events. Safety, Sanitation, and Standards Follow all food safety procedures (temps, cooling, reheating, cross-contamination prevention). Maintain a clean and organized workstation throughout the shift. Complete cleaning duties, dish area support if needed, and end-of-shift breakdown. Support kitchen inventory practices (waste logs, pulling product, notifying low stock). Qualifications 1+ year cooking experience preferred (restaurant line and/or banquets). Basic knife skills and ability to follow recipes and prep lists. Knowledge of food safety and sanitation (ServSafe a plus). Reliable and punctual-able to work last-minute shifts when called in. Ability to work nights, weekends, and holidays based on business needs. Physical Requirements Stand/walk for extended periods; work in a hot, fast-paced environment. Lift up to 50 lbs; bend, reach, and carry kitchen equipment/food product. Ability to work safely with knives, slicers, ovens, fryers, grills, and chemicals. ScheduleAvailability On-call based on banquet volume and restaurant staffing needs. Shifts may be early morning prep, lunch/dinner service, and/or late-night events. Performance Expectations (What "Good" Looks Like) Shows up ready, plugs in fast, and keeps a calm pace under pressure. Food is consistent, plated correctly, and served on time. Station stays clean, labeled, and inspection-ready.