We are currently looking for a Line Cook I who will be responsible for working closely with the Executive Chef, assisting with the planning and preparing and serving all sautéed, fried, grilled, steamed, and baked items according to standardized recipes.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

Follow, execute, and help plan recipes, procedures, and plate-ups related to line cooking in a timely fashion.  Ability to work towards the mastery of all stations in the kitchen, as well as all recipes, presentations, and setups.  Strong working knowledge of soups and sauces.

Prepare all food served, following standardized recipe and special diet requests. Ensure all food production and its coordination with the meal and serving hours, so that quality, temperature, and appearance of food are preserved.