The Line Cook is responsible for reviewing menus and preparing food needed. They assure that all food procedures are followed in accordance with company procedures and federal, state and local health codes and regulations and coordinate food service with other departments as necessary. The Line Cook follows all sanitation guidelines and becomes familiar with new menu items/dishes. They set up and stock stations with all necessary supplies as well as cleaning up the station and taking care of leftover food. The Line Cook will answer, report and follow executive or sous chef’s instructions, stock inventory appropriately, and ensure that food comes out simultaneously, in high quality and in a timely fashion. They must comply with nutrition and sanitation regulations and safety standards as well as maintain a positive and professional approach with coworkers and customers. Qualifications include a high school diploma or equivalent (desirable), culinary school training (an asset), experience with quantity food preparation, knowledge of health and safety rules in a kitchen, ability to operate cutting tools and kitchen utensils, good communication skills, patience under pressure, cooking skills, knowledge of nutritional requirements, ability to follow instructions, stamina for long hours standing, teamwork, possession of a state issued Health Card, availability to work all shifts including weekends and evenings, ability to push/pull up to 150lbs and lift up to 70lbs, good hand/eye coordination and mental alertness, and ability to concentrate with distractions. The working environment is fast-paced, often loud and stressful, requiring extended periods of standing. Benefits include competitive compensation, professional career development, and additional benefits. Applicants must have work authorization without employer visa sponsorship.
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