The Line Cook is responsible for preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams.

Requirements

Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance
Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions
Ability to deal with problems involving a few concrete variables in standardized situations
Ability to read and comprehend simple instructions, short correspondence, and memos
Exceptional communication skills both verbally and written
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Excellent knowledge of food preparation and fine dining cooking
Must be able to perform in a fast-paced kitchen environment
Ability to be flexible and to perform multiple tasks effectively
Friendly, open disposition and professional presentation
Open availability; must be able to work evenings, weekends and holidays
Ability to stand for long periods of time
Ability to safely traverse kitchen areas
Ability to stand for prolonged periods of time, in some instances, the entire shift
Ability to lift at least but not limited to 50 pounds and if more must be with assistance
Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
Exposure to extreme heat, steam, and cold present in a kitchen environment
Manual dexterity to cut and chop foods and perform other related tasks
Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°F

Benefits

Requirements

Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance

Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions

Ability to deal with problems involving a few concrete variables in standardized situations

Ability to read and comprehend simple instructions, short correspondence, and memos

Exceptional communication skills both verbally and written

Excellent understanding of various cooking methods, ingredients, equipment and procedures

Excellent knowledge of food preparation and fine dining cooking

Must be able to perform in a fast-paced kitchen environment

Ability to be flexible and to perform multiple tasks effectively

Friendly, open disposition and professional presentation

Open availability; must be able to work evenings, weekends and holidays

Ability to stand for long periods of time

Ability to safely traverse kitchen areas

Ability to stand for prolonged periods of time, in some instances, the entire shift

Ability to lift at least but not limited to 50 pounds and if more must be with assistance

Flexibility in the wrist to scoop, twist, push, pull, lift, and bend

Exposure to extreme heat, steam, and cold present in a kitchen environment

Manual dexterity to cut and chop foods and perform other related tasks

Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°F