Line Cook

The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. They must maintain the highest professional food quality and sanitation standards.

Requirements

• Basic understanding of professional cooking and knife-handling skills
• Must be able to speak, read and understand basic cooking directions
• Ability to follow a production prep list
• Ability to work well with others
• Understanding and knowledge of safety, sanitation, and food handling procedures
• Professional communication skills
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must be self-motivated and organized
• Must be able to work nights, weekends, and some holidays
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job