Line Cook (Cook 1)

Line Cook
If you like fast pace lines, we are the place for you! We are building a highly communicative team that love the rush of a rush and wants to help our kitchen function together as a strong unit.
About the job: the cook's main objective is to take point on executing all
required procedures for daily food service. The cook will accomplish this by setting up
and breaking down the kitchen, keeping kitchen and walk-in orderly throughout the day, run
point on all line items and communicating needs to the cook lead & chef. This position requires a commitment to excellence of every plate being produced as well as a positive attitude. The cook will engage appropriate company directionality by ensuring proper creation and storage of all items with a commitment that each plate being executed meets the highest
standards.
Responsibilities:
• Arrive at work ready to work by time of shift start
• Fill out & perform daily kitchen opening duties checklist, when applicable
• Ensure all items in walk-in/reach-in are stored and labeled properly
• Assist putting away and organize incoming orders
• Maintain organization of storage in walk-in
• Assist lead cook in any requested tasks
• Ensure plate integrity is being upheld for every single dish
• Ensure appearance and performance meets standards
• Ensure kitchen is visually presentable throughout the day
• Assist in kitchen team's adherence to sanitation & food safety regulations
• Maintain a safe and respectful work environment
• Communicate low stock alerts to prep lead and cook lead
• Keep track of food waste and loss
• Fill out & perform daily kitchen closing duties checklist, when applicable
Skills and
Experience:
• Strong organizational skills
• Ability to lift 65 pounds
• Ability to stand for up to 8 hours
• Vision for the execution flow, to ensure completion of all required tasks
• Strong attention to recipe procedure & food safety procedures
• Strong cooking & knife skills
• Food handler's card
• Reliable transportation
• 1-3 years prep/cook experience required
• ServSafe certification strongly encouraged