Benefits:

• Employee discounts
• Flexible schedule
• Free food & snacks
• Opportunity for advancement
• Training & development

LINE COOK JOB DESCRIPTION Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but is also safe and fresh. Line Cook responsibilities include, but are not limited to:

Ensure ingredients and final products are fresh
Follow recipes, including measuring, weighing, and mixing ingredients
Bake, grill, steam and boil meats, vegetables, fish, poultry, and other foods Present, garnish and arrange final dishes
Maintain a clean and safe work area, including handling utensils, equipment, and dishes
Handle and store ingredients and food
Maintain food safety and sanitation standard

COOK SKILLS AND QUALIFICATIONS Cooks must exercise the following qualities and skills:
Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
Ability to work as part of a team and collaborating on complex dishes
Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management, and sometimes customers
Calm demeanor to work in a high-stress, fast-paced environment
Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing
Ability to stand in one place for hours at a time, handle extreme heat and work shifts Current Food Handlers Card or ServSafe Certificate. PREVIOUS EXPERIENCE
A minimum of 6 months experience as a prep cook or line cook in a fast-paced fast-casual or fullservice restaurant.