Line Cook- on call

• Station Setup & Breakdown: Efficiently set up and stock preparation stations with necessary supplies and ingredients at the start of each shift.
• Food Preparation: Prepare components of dishes by washing, chopping, and slicing vegetables, butchering meat, or making sauces following proven recipes.
• Menu Execution: Cook menu items using various methods—such as grilling, frying, sautéing, or roasting—to specified recipes and standards.
• Plating & Quality Control: Garnish and plate dishes to ensure a clean, visually appealing, and consistent presentation before delivery to servers.
• Sanitation & Safety: Adhere to food safety and health regulations, maintain a sanitized workstation, and manage inventory to avoid spoilage using FIFO rotation.
• Team Collaboration: Communicate effectively with kitchen and front-of-house staff to coordinate order timing and handle special dietary requests.

Skills & Qualifications

• Strong knife skills and proficiency with standard kitchen equipment like fryers, broilers, and grills.
• Ability to stand for long periods (8+ hours) and lift heavy objects, typically up to 50 lbs.
•  High attention to detail, ability to multitask under pressure, and a professional, cooperative attitude.
• Serv-Safe Food Handler certification is a plus.