Line Cook

divdivdivdivdivp style='box-sizing: border-box !important; margin: 0px 0px 20px; color: rgb(0, 0, 0); font-family: "EB Garamond", serif; font-size: 18px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;' id="isPasted"The Line Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. At times, the Line Cook will be tasked to prepare items for another station or special event. In addition, the Line Cook cleans kitchen equipment, organizes produce delivery, and completes a nightly inventory. The ideal Line Cook candidate has a minimum of one year training and/or experience and is responsible to:/pul style='box-sizing: border-box !important; margin: 0px 0px 20px; padding: 0px; list-style: none; color: rgb(0, 0, 0); font-family: "EB Garamond", serif; font-size: 18px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'li style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Set up station according to restaurant guidelines/lili style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations Follow recipes, portion controls, and presentation specifications as set by the restaurant/lili style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Manage and maintain a safe working condition/lili style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Restock all items as needed throughout shift/lili style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Has understanding and knowledge to properly use and maintain all equipment in station/lili style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Perform additional responsibilities as requested by the Executive Chef or Executive Sous Chef./lili style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards/lili style="box-sizing: border-box !important; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; line-height: 30px; font-size: 18px;"Hourly compensation depends on experience and culinary expertise./li/ul/div/div/div/div/div