Chefs & Line Cooks

Responsibilities include but are not limited to:

• Follow recipes, portion standards, and plating guidelines set by the kitchen leadership

• Set up and stock our designated line with necessary ingredients and supplies

• Maintain cleanliness and organization of the pantry station throughout the shift

• Ensure proper food storage, labeling, and rotation (FIFO)

• Follow all food safety and sanitation standards

• Assist with prep work for other stations as needed

• Communicate effectively with chefs, line cooks and Front of House staff during service

• Clean and sanitize work areas, tools, and equipment at the end of each shift

• Ensure guest orders are prepared accurately, efficiently and consistently

Qualifications

• Previous kitchen or food prep experience preferred (but not always required)

• Up to date food handlers safety certification

• Ability to follow instructions and work from recipes

• Strong attention to detail and presentation

• Ability to work in a fast-paced environment

• Team-oriented with a positive attitude

• Reliable and Punctual

Schedule Requirements

• Able to work Thursday-Sunday

• Availability to work evenings, weekends, and holidays as needed

Pantry

Job Summary

The pantry cook is responsible for preparing and plating cold food items such as salads, milkshakes, all desserts as well as hot appetizers. Must have good organization skills and pay great attention to detail.