Line Cook 3

The Cook III is a culinary professional with strong technical precision and attention to detail. This role is responsible for preparing ingredients and components to exact specifications, ensuring the chef de partie has flawless materials for crafting our signature dishes.

Requirements

• Maintain clean and organized work stations
• Follow proper food handling and safety procedures
• Assist with receiving and storing deliveries
• Help with inventory management and rotation
• Prepare ingredients for cooking according to established recipes and standards
• Perform basic cooking tasks under the guidance of senior kitchen staff
• Assist with preparing sauces, stocks, and other foundational items
• Portion and store food items properly
• Ensure all prepared items meet quality expectations
• Report any issues with ingredients or equipment
• Follow recipes and presentation guidelines accurately
• Assist other kitchen staff during service as needed
• Participate in kitchen cleaning and maintenance
• Attend staff meetings and training sessions
• Maintain impeccable grooming standards
• Perform all other duties that may be assigned as needed by your manager

Benefits

• Health insurance
• Paid time off
• Meal discounts