Executive Sous Chef

We are looking for an enthusiastic, hard working line cooks who desires growth in their culenary experience while working closely with a dedicated team of kitchen staff to create the greatest guest experience through the quality and care of our food. Working under an extremely talented and seasoned executive chef, Myke Billiot, we expect our team of kitchen staff to grow towards their professional culinary development while embracing a culture of team work and respect for one another. We look forward to hearing from you and seeing if you can be the next member of our team!

Line Cook Job Responsibilities:

• Sets up and stocks food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs inventory checks and completes food storage logs.

Line Cook Qualifications/Skills:

• Basic written and verbal communication skills
• Organizational skills
• Accuracy and speed in executing tasks
• Ability to work as a team member
• Follows directions and instructions

Education and Experience Requirements:

• High school diploma or GED
• One to two years of experience as a line cook, restaurant cook, or prep cook
• Certificate in Culinary Arts preferred
• Experience with various cooking methods and procedures
• Familiar with industry best practices