Experienced Line Cook

Benefits:

• Employee discounts
• Free food & snacks
• Training & development

An exciting opportunity waits for a Line Cook/Sous Chef with an immediate opening. We're looking for an ideal candidate with the flexibility to work days, evenings and weekends. As the second in command in our kitchen, the successful candidate will adhere to our Chef's specifications and guidelines. This multifaceted role demands the application of both culinary and managerial skills to play a crucial part in maintaining and enhancing our customers' satisfaction.  If you're passionate about the culinary arts and on the lookout for a fulfilling position within a scratch kitchen environment, we encourage you to visit us today to submit your resume. Embark on a culinary journey with our dynamic team and contribute to our commitment to culinary excellence!
Position: Line Cook/Sous Chef

Who We Are:
Our mission is to:

• Create raving fans: go above and beyond in the name of great service
• Bring the highest quality plate to every table
• Maintain a fun, clean, and inviting restaurant
• Be a part in improving our local community
• Operate with pride and integrity in everything we do
• Never stop improving ourselves and those around us
• As leaders in the business, everyone is equally responsible for upholding these values. 
• Everyone is a leader, regardless of the role you hold in the restaurant. 
• The standard you walk by is the standard you accept, and it’s up to all of us to take ownership and maintain the highest level of excellence in everything we do.

What you'll bring:

• A positive and upbeat attitude that positively influences both your team and our managers.
• Exhibit a reliable, can-do attitude, and a strong work ethic that aligns with the demands of the kitchen.
• Showcase excellent communication skills along with a keen attention to detail, essential for culinary precision.

What you'll do:

• Maintains a GUEST focus while performing.
• Assume 100% responsibility for quality of products served.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broiler, oven, grill, fryer, and a variety of other kitchen equipment by portioning, battering, breading, seasoning and/or marinating.
• Graciously and quickly fulfill any guest request possible.
• Refer to daily prep list at the start of each shift for assigned duties.
• Promptly report equipment and food quality or shortage problems to manager on duty.
• Thorough knowledge of and compliance with standard portion sizes, cooking methods, quality standards, kitchen rules, recipes, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food product prior to cooking according to standard portion sizes and recipe specifications.
• Maintain clean and sanitary workstation.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store, label and rotate all products properly and in accordance with applicable state laws.

Qualifications:

• Be 18 years of age. 
• Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant.
• BS degree in culinary science or related certificate would be a plus.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry’s best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Possess a positive attitude and work well with other team members. 
• Be able to communicate and understand the predominant language(s) of our guests. Must be able to work unsupervised. 
• Must be available to work between the hours of 8:00 am to 11:00pm.
• Thorough knowledge of health and safety rules in the kitchen.
• Must be able to stand and work for up to 4 hours at a time. 
• Must be able to perform repetitive motion work without the assistance of restraints, braces or other incumbrances that limit range of motion or physical activity. 
• Must be able to lift, move and shelve products and materials weighing up to 50 lbs. Must be able to work in temperatures exceeding 85* for extended periods of time. Be willing to follow directions and ask questions for clarification if needed. 
• Be able to work in a fast-paced restaurant environment.
• Be ServSafe or Food Handler certified.

Why Us?<