Part Time Line Cook

Line CookLine 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.Duties and responsibilities include:Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grillFollowing standardized recipes and ensuring consistent preparation according to guest specificationsParticipating in cleaning of kitchen areas and equipmentAssisting with proper storage, preparation, cooking, and presentation of all food itemsAssisting with food preparation in advance of food service hoursFollowing all safety guidelines including safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.Qualifications include:Must have flexible schedule including availability on days, nights, weekends, and holidaysPunctuality and regular and reliable attendanceInterpersonal skills and the ability to work well with co-workers and the publicAbility to verbally communicate in EnglishAbility to read written instructions in EnglishAbility to demonstrate and execute the various cooking methods including sauting, braising, fryer, poaching, roasting and all the other subtle variations of themPrevious kitchen experience is requiredAbility to work in a clean and organized fashion with strict adherence to all safe food handling practicesAbility to work in a hot kitchen environmentActive Food Handler certificate is preferred