Line Cook
$37,440–$41,600 year
On-site · Minneapolis, Minnesota, United States
Job Summary
Line Cook responsible for the preparation and production of food; ensure menu items are made to and presented according to specification and at the Chef’s direction. Duties include knowledge of preparation according to standards, willingness to learn new techniques, following opening/closing procedures and production schedules, operating within cost guidelines, setting up and breaking down hot and cold food service, maintaining a clean and sanitized kitchen and equipment, proper storage and rotation of food, maintaining inventory and coordinating with front/back of house, and performing other duties as assigned. Requires knife and other utensil skills, ability to work in a fast-paced kitchen, and ability to read and understand English for following specifications and directions.
Required Qualifications
- Must be able to bend, lift and carry items weighing up to 50 pounds on a regular and continuing basis
- Must be able to stand and exert fast-paced mobility for period up to eight hours
- Must have manual hand and finger dexterity for adept use of pans, kitchen utensils and other small tools
- Must be able to work in temperature extremes and a noisy kitchen environment
- Must be able taste the majority of menu items to ensure compliance with specification
- Must be able to listen attentively and understand English to the extent required to take direction and read menu specifications
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