Restaurant Line Cook (Seasonal)
Core
Prepare, cook, and plate authentic Italian dishes in a high-volume open kitchen using high-quality ingredients.
Role type
Line Cook
Builds
Authentic Italian menu items for restaurant guests
Domain
Food service / Italian cuisine
Required skills
Knife skills, food preparation, portion control, temperature management, frying, sautéing, plating, recipe adherence, health code compliance
Preferred skills
Culinary arts training
Responsibilities
Portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, fry, sauté, select cuts of meat/poultry/shellfish/fish/game/vegetables, plate menu items with garnish, follow recipes and comply with portion sizes, quality standards, department rules, and health regulations
Seniority
Entry-level to Mid-level
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