Line Cook

Line Cook responsible for the preparation, production and presentation of all menu items. Follow prescribed recipes and accommodate special requests. Available to work a variety of hours, including weekends. Safely and effectively use and operate all necessary tools and equipment. Communicate requirements clearly in written and spoken directions. Multitask calmly under pressure in a confined, busy kitchen. Stand for long periods and lift up to 50 pounds as needed. Maintain food safety and quality standards, read a thermometer accurately, and communicate delays or issues to Coordination/Management. Maintain item counts and monitor quantities; follow allergy procedures and special orders; comply with safety and sanitation guidelines; adhere to employment policies and the teamwork ethos of the restaurant. Other duties as assigned.