Benefits:
The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.
Key Qualifications:
• Proficient in preparing menu items consistently to the specified recipes and customer requests.
• Available to work flexible shifts, including evenings, weekends, and holidays.
• Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.
• Effective communicator with the ability to follow oral and written instructions.
• Capable of multitasking effectively under pressure in a busy kitchen setting.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.
Responsibilities:
• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effectively with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.
Compensation: $19.00 - $24.00 per hour
We are an equal opportunity employer and all qualified applicants will receive
consideration for employment without regard to race, color, religion, sex,
national origin, disability status, protected veteran status, or any other
characteristic protected by law.
Our staff is our family, and our family is passionate about creating memories for our guests. It’s our number one goal to make sure that every single guest has a memorable dining experience, and our KASKAID family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at KASKAID becomes a fantastic memory of time spent with friends and family.
Do WHATEVER it takes to make EVERY guest happy!
To be the leading purveyor of the spirit of hospitality
Kaskaid Hospitality is a privately held, Twin Cities based restaurant company founded in 2007. Owners Kam and Keyvan Talebi currently operate 18 restaurants nationwide, as well as a full-service catering company and event centers in Minneapolis, MN.
Kaskaid Hospitality has investments in the restaurant industry to include 12 CRAVE American Kitchen & Sushi Bar restaurant locations nationwide; five locations in the Minneapolis-St.Paul area, and five locations nationally in Sioux Falls, South Dakota, and Sioux City, Iowa.
Minneapolis based concepts include CRAVE, CRAVE Catering, UNION Rooftop Bar & Grill, Burger Burger, Cowboy Jacks in the Mall of America, Butcher's Tale, Parlay Kitchen & Bar, Boketto, Brits Pub, Quincy Hall Event Center and REV Ultra Lounge.
