As a Line Cook, you will be assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from the daily operation of the restaurant catering and special events. The Cook will be responsible to maintain a clean and organized kitchen, as well as training co-workers on an as-needed basis.

Your Responsibilities:

• Works with the Executive Chef and Sous Chef to deliver vibrant menus.
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
• Basic cooking technique knowledge: Braising, Sautéing, Roasting, Grilling, Recipes, Ratio, Portion controls, and other cooking techniques as determined by the Chef.
• Basic knife handling skills and knowledge of correct use for each knife.
• Participates in catering (food and beverage) for functions.
• Actively participate in prep and daily set up of kitchen.
• Maintains a high level of energy and passion throughout service hours.
• Strong inventory and production ability, in a timely and efficient manner.
• Understand inventory and product controls within culinary guidelines.
• Maintain a spotless kitchen at all times.
• Ensure the utmost proper hygiene by maintaining their own clean uniforms, personal grooming, and food handling.

Physical Requirements:

• Ability to lift up to 50lbs following appropriate safety procedures.
• Ability to work in various positions, including, but not limited to stooping, standing, bending over, sitting, kneeling, and squatting for extended periods of time.
• Climbing stairs, navigating the property/building quickly and easily as required to meet the job function.
• Ability to work extended and flexible hours and weekends as needed.
• Ability to repeat various motions with the wrists, hands, and fingers.

Schedule: Wednesday - Sunday

Compensation: $18.00 - $19.50 per hour

Disclaimer Statement: The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.

• Comprehensive medical plans.
• Dental and vision insurance.
• Paid time off and holidays.
• 401(k) retirement plan with company match.

• Critical thinking and problem-solving abilities.
• Strong interpersonal skills.
• Ability to maintain positivity in a fast-paced environment.
• Basic cooking techniques knowledge: Braising, Sautéing, Roasting, Grilling.
• Basic knife handling skills.
• Ability to work in all service types (a la carte, buffet, etc.).