Line Cook

Reporting to the company’s Executive Chef and Executive Sous Chef, the Line Cook is responsible for preparing all mise-en-place for the station and working service. Utilizes a variety of cooking styles and is proficient in speed, accuracy, and temperature control. Potential applicants possess intermediate butchery skills, must have good culinary production skills and high standards of excellence. The qualified candidate must be motivated self-starting-multi-tasker with excellent communication, problem resolution, and organizational skills. Must be able to work cleanly, efficiently, with respect for qualify ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

$18-$21