Job Description

• Perform the following cooking procedures: sauté, grill, fry, bake, and roast. Operate ovens, stoves, grills, microwaves, and fryers.
• Perform basic to more advanced knife skills (i.e., slice, chop, mince, julienne, dice) in preparing and producing food items. Use knives, slicers, mixers, choppers, grinders, and all other equipment in a safe manner according to policies.
• Prepare and store food products properly. Maintain sanitation levels at all times.
• Follow standardized recipes in the preparation and cooking of menu items. Adhere to established portion control guidelines and minimize waste.
• Read printer and kitchen display tickets and produce products as described.
• Monitor finished product to ensure food is served promptly, notifying leadership of any delays in service.
• Clean and organize walk-in coolers, food production areas, equipment, and general kitchen areas.
• Properly store food and chemicals, including labeling, dating, and maintaining the appropriate temperature based on established guidelines.
• Clean and break down workstation. Return supplies and ingredients to proper storage at end of shift. Ensure closing side work is complete, cooking equipment is turned off, and kitchen is secure at end of shift.
• Return dishes to the dish area and politely communicate with stewards regarding need for clean dishes, pots, pans, etc. Perform dishwashing/cleaning procedures according to proper sanitation standards, as needed.
• Notify leadership of equipment malfunction or safety hazards immediately.
• Execute and adhere to all directions provided by department and venue leadership.
• Perform other duties as assigned.

• High school diploma or equivalent preferred

• 1+ years of culinary experience preferred
• Minimum of six months line cook experience preferred

• Ability to properly set a station "mise en place" (set in place, having all your ingredients prepped and ready to go before you start cooking)