Line Cook
The entire Culinary team must understand and implement the standards and spirit of Chef Chris Siversen and follow the directives of Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times.
Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Chef Siversen’s recipes at all times.
Our line cooks are integral to producing high-quality menu items under the direction of the Chef. We are looking for talented individuals that thrive in a fast-paced environment. You will prep, cook, and season all food according to the recipe; control food production; maintain a clean station and adhere to all kitchen maintenance and sanitation standards; have an up-to-date knowledge of the menu (including preparation, seasoning, ingredients, and plate presentation); follow proper methods for preparing and cooking food; and more.
Essential job requirements and responsibilities include, but are not limited to:
- A genuine sense of hospitality and desire to interact with our guests
- Strong work ethic and attention to detail
- Must be familiar with all phases of food preparation and related techniques
- Must be able to get along with co-workers and work as a team
- One year prior experience in a kitchen as a prep or line cook
- Ability to multi-task and remain calm under pressure
- Clear communication skills
- Efficient and safe work practices
Physical Requirements
- Physical stamina and ability to lift up to 50 pounds
- Able to work in a hot environment and/or close-quarters
- Manual dexterity to include using kitchen utensils and handling food items