Overview

We are seeking an experienced restaurant Restaurant Line Cook to join our culinary team. As an important member of our team, you will be responsible for maintaining a clean and organized workspace, preparing high-quality dishes, and collaborating with other kitchen staff to ensure seamless service.

This role pays an hourly rate of $18.00 to $22.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until November 21, 2025.

Responsibilities

• Prepare ingredients and setup station mise en place for service.
• Execute menu items from start to finish, including preparation of ingredients, butchery of proteins, cooking, and plating of menu items.
• Cook dishes to order as delegated and to the restaurant standard.
• Maintain station cleanliness and adherence to DOH standards and regulations.
• Participate in cooking family meals.
• Possess a deep sense of urgency, exceptional eye for detail.
• Handle, store and rotate all products properly.
• Close the kitchen properly per closing checklist and assist others in closing the kitchen.
• Develop and maintain a thorough understanding of classic cooking techniques.
• Maintain cleanliness of any BOH work areas, including refrigeration, cooking equipment, and prep areas.
• Participate in the preparation and development of new items on the menu.
• Hone your existing skills while learning new techniques and building your skill set.
• Work collaboratively with BOH staff and FOH staff.
• Maintain cleanliness of any BOH work areas, including refrigeration, cooking equipment, and prep areas.
• Support other team members and foster a positive work environment.

Qualifications

• Excellent knife skills.
• Knowledge of cooking procedures, safety, and sanitation.
• Has experience on multiple stations in the kitchen.
• Can lift 25 lbs. or more.
• The ideal candidate will also have strong communication and teamwork skills, with the ability to support their fellow cooks and ensure quality and accuracy of products and dishes.
• 2-3 years in a professional-notable kitchen.