What Youll Do
The Line Cook is a self-starter with leadership qualities who thrives in a fast paced, growing environment.
Primary Duties and Responsibilities
Sets up stations with all necessary supplies.
Handles, stores and rotates all products properly.
Cooks menu items in cooperation with the rest of the kitchen staff.
Always follows supervisors direction.
Follows proper cooking techniques for all dishes.
Ensures food quality and timeliness.
Practices correct food handling and food storage procedures according to company and state regulations.
Complies with all nutrition, sanitation and safety regulations and standards.
Maintains a positive and respectful approach with everyone.
Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
Other duties as assigned and modified at managers discretion.
KNOWLEDGE, SKILLS AND ABILITIES:
Operational knowledge of hospitality equipment
Ability to multi-task and prioritize
Ability to work under pressure
Accuracy and speed in executing assigned tasks
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Familiar with industry’s best practices
—
Prep Cook
What You’ll Do
Sets up stations with all necessary supplies.
Handles, stores and rotates all products properly.
Cooks menu items in cooperation with the rest of the kitchen staff.
Always follows supervisors direction.
Follows proper cooking techniques for all dishes.
Ensures food quality and timeliness.
Practices correct food handling and food storage procedures according to company and state regulations.
Complies with all nutrition, sanitation and safety regulations and standards.
Maintains a positive and respectful approach with everyone.
Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
What We Want From You:
Ability to multi-task and prioritize
Ability to work under pressure
Accuracy and speed in executing assigned tasks
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Familiar with industry’s best practices
—
Kitchen Supervisor
What You’ll Do
You are a self-starter with leadership qualities who thrives in a fast paced, growing environment with the ability to build relationships with internal and external Clients.
Primary Duties and Responsibilities
Sets up stations with all necessary supplies
Handles, stores and rotates all products properly
Cooks menu items in cooperation with the rest of the kitchen staff
Always follows supervisors direction
Follows proper cooking techniques for all dishes
Ensures food quality and timeliness
Practices correct food handling and food storage procedures according to company and state regulations
Complies with all nutrition, sanitation and safety regulations and standards
Maintains a positive and respectful approach with everyone
Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management
Scheduling
Labor management
COGS management
Training & People Development
Inventory
M&R
What We Want From You:
Positive demeanor
Leadership skills
Business acumen
Knowledge of COGS and Inventory
Previous cooking and management experience 3 to 4 years experience.
Servesafe certified
Open availability
Team-player
Reliability
Integrity
Operational knowledge of hospitality equipment
Ability to multi-task and prioritize
Ability to perform under pressure
Accuracy and speed in executing assigned tasks
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Familiar with industry’s best practices
While performing the duties of this job, the incumbent is regularly required to use hands and fingers to handle or feel.
Incumbent is occasionally required to taste or smell
Required qualifications:
18 years or older
Legally authorized to work in the United States