Line Cook

Benefits:401(k) matchingEmployee discountsFree food & snacksFree uniformsOpportunity for advancementPaid time offTraining & developmentThe Line Chef is responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations and maintaining a clean working space during and after business hours.Essential Duties And ResponsibilitiesThe essential functions include, but are not limited to the following:Stock, organize, and clean kitchen and cooking utensils Properly store food, rotating, cooling, reheating, and stocking at proper temperaturesPeel, wash, trim, and cook vegetables, meats, seafood, and dairy without cross-contaminationInspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices Prepare all food according to company recipesPerform other duties as assigned Minimum Qualifications (Knowledge, Skills, And Abilities)Minimum of one to three years of full-service restaurant experience required Excellent verbal and written communication skillsBasic computer skillsBasic mathematical skillsExperience in food preparation and presentation preferred Previous training experience preferred Multi-task orientedKnowledge of workplace safety proceduresAbility to work flexible schedules including nights, weekends, and holidays