Line Cook

Responsibilities

• Prepare a variety of meats, seafood, poultry, and vegetables using broilers, ovens, grills, fryers, and woks
• Execute every dish and recipe to the highest standards, ensuring strict adherence to portion sizes and presentation
• Maintain 100% responsibility for the quality of products served to guests
• Stock and maintain sufficient food levels at line stations to ensure smooth service
• Maintain a clean and sanitary workstation, including tables, shelves, burners, and refrigeration equipment
• Practice proper food handling, storage, receiving, and stock rotation
• Assist with food prep assignments during off-peak periods and follow kitchen closing checklists

Requirements

• Minimum of 2 years of experience in kitchen preparation and cooking
• Proven experience with kitchen equipment such as knives, slicers, salamanders, stoves, ovens, mixers, fryers, and woks
• Ability to communicate clearly with managers, kitchen staff, and dining room personnel
• Ability to stand for long periods (up to 10 hours) and perform physical tasks including reaching, bending, and stooping
• Ability to frequently lift up to 50 pounds
• Strong knowledge of food safety and sanitation standards

About the Company

SuViche Hospitality Group is dedicated to providing an unforgettable dining experience. We pride ourselves on a "guest first" mentality, ensuring every guest is wowed whether they are dining in, ordering takeout, or using delivery services.