Line Cook - The Crab House

The Line Cook is responsible for the daily preparation of food items in one or more specified areas of the kitchen (fry, grill, salads, etc.). He/She prepares all items needed for service, from chopping vegetables to making sauces. At times, the Line Cook will be tasked with preparing items for another station or special event and is expected to consistently take a team approach to assist all members of the Kitchen Team. In addition, the Line Cook cleans kitchen equipment, organizes produce and product deliveries, trains new cooks, and completes nightly inventory.

Responsibilities:

• Set up station according to restaurant guidelines and restock throughout the shift as needed
• Learn how to properly use and maintain all equipment in designated station
• Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations
• Manage and maintain safe working conditions
• Follow recipes, portion controls, and presentation specifications as set by the restaurant
• Maintain fast, accurate service and ensure that all products are consistent with quality standards
• Perform additional responsibilities as assigned by the Kitchen Manager

Qualifications:

• Basic culinary coursework or equivalent experience desired
• Previous prep or line cook experience a plus
• Neat, clean, and professional appearance
• Exhibit a sense of urgency
• Ability to lift 50 pounds to waist level
• Willingness to work nights and weekends