Line Cook

Job Purpose:

Under the general guidance of the Executive Chef, perform the essential duties listed below.

Key Responsibilities:

Duties & Functions

· Responsible for reporting to work on time in a clean uniform on scheduled days with proper tools to perform required duties

· Completely responsible for entire set-up of assigned station and its misen place, ensuring freshness and quality of food products

· Communicate to Supervisor of any potential problems or concerns prior to service that could potentially impact the customers experience

· Perform job duties in accordance with operation and its policies, procedures and standards

· Possess basic fundamental knife and cooking skills at all times

· Responsible for following all recipes, prep sheets, production schedules and any other procedures deemed pertinent to operation

· Maintain station in a healthy, neat, safe and clean environment by utilizing proper handling and storage/labeling procedures for misen place

· Assist Chef and Sous Chef with any added tasks/responsibilities above and beyond those that are already assigned based on operational needs for that days/weeks needs

· Produce/execute products/menu items that are of highest quality and integrity based on operational standards and expectations

· Responsible for assisting any and all colleagues who may be in need of assistance based on the needs of the operation

· Possess the ability to perform under stressful and intense situations and persevere

· Responsible for proper rotation of food during breakdown of station

· Responsible for proper usage of equipment in compliance with restaurant rules and regulations

· Responsible for communicating with co-workers on each shift of any problems or concerns

· Attend/participate in pre-shift meetings where relevant information is conveyed

· Clean designated coolers/areas prior to shift completion based on operational standards

· Be compliant with operational hygiene and hand washing policy at all times

· At no time will food be consumed in station/kitchen other than deemed by Chef or Supervisor

· Inventory/check all designated pars/items in coolers to ensure proper assigned mis en place levels

· Be respectful of operationally issued uniforms/tools and their designated areas of origin

· Possess and represent yourself in a professional and positive manner at all times with co-workers and customers

Job Type: Full-time

Pay: $18.00 - $23.00 per hour

Expected hours: 40 per week

Benefits:

• Employee discount

Shift:

• 8 hour shift
• Day shift
• Night shift

Work Location: In person

Chef Jack : 832-335-6180

Job Types: Full-time, Part-time

Pay: $18.00 - $23.00 per hour

Benefits:

• Employee discount

Work Location: In person