Reports to: Kitchen Manager and Assistant Kitchen Manager

Position Summary

Provides nutritious, safe, eye-appealing, properly flavored food to assure guest satisfaction. Maintains a safe and sanitary work environment for all employees. Specific duties involving food preparation with quality standards, presentation techniques, and portion control.

Specific Duties

• Sets up line with necessary items to do menu items ordered.
• Rotates and stocks supplies.
• Labels and dates items in the coolers.
• Has a first-rate knowledge of quality and quantity expected for the items on the menu.
• Prepares soups, specials, garnishes etc. for each shift.
• Keeps kitchen manager aware of low and out of stock items.
• Assists the dishwasher when necessary.
• Reports and documents any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately.
• Stores and handles food properly, following Health Department requirements.
• Maintains a clean work space.
• Helps with daily, weekly, monthly, quarterly, and yearly cleaning.
• Other duties as assigned.

Requirements To Be a Line Cook

• Must be at least 18 years old.
• 1 year kitchen experience or some culinary schooling.
• Alaska Food Handler’s Card.

Employment Type: Full Time

Years Experience: 1 - 3 years

Bonus/Commission: No

• Full Time Employment.
• Competitive Salary: $16 - $22 Hourly.
• Health Department compliance training.

• Minimum 1 year kitchen experience or some culinary schooling.
• Knowledge of food safety and Health Department requirements.
• Ability to maintain a clean work space.
• Strong understanding of quality and quantity standards for food preparation.