Restaurant Line Cook

Restaurant Line Cook

We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our member satisfaction and culinary goals.

The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. They supports a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also helps to ensure the safety of fellow Employee Partners.

Responsibilities

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and stock appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and member

Job Qualifications

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
• Working knowledge of broiler, pantry and saute stations
• Diplomatic team player able to foster relationships with Members, Employee Partners and Guests
• Possesses a passion for exceeding Member expectations and a commitment to excellence
• Providing the highest quality Member and guest experience
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Culinary school diploma and/or minimum 2 years restaurant culinary experience.

We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our member satisfaction and culinary goals.
The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. They supports a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also helps to ensure the safety of fellow Employee Partners.
Responsibilities
Set up and stocking stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Clean up station and stock appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and member