Line Cook/Assistant Sous Chef

Responsibilities

• Prepare and cook menu items according to established recipes and presentation standards
• Set up and stock assigned workstations with necessary ingredients and supplies
• Maintain proper food handling, storage, and rotation procedures
• Execute service efficiently during breakfast, lunch, dinner, and special events
• Maintain a clean, organized, and sanitary workstation
• Follow all health, safety, and sanitation regulations including HACCP
• Assist with inventory management, receiving deliveries, and product storage
• Collaborate with culinary and front-of-house team members to ensure guest satisfaction

Requirements

• Previous experience as a Line Cook, Prep Cook, or similar culinary role
• Working knowledge of cooking techniques and kitchen equipment
• Understanding of food safety and sanitation practices
• Ability to work efficiently in a fast-paced environment
• Strong organizational skills and attention to detail
• Ability to stand and walk for extended periods
• Ability to lift and carry up to 50 pounds
• Flexibility to work evenings, weekends, holidays, and special events

Preferred Qualifications

• Culinary school education or equivalent hands-on experience

Benefits

• $75,000 - $85,000 base salary
• Full benefits included