Line Cook
Core
Hands-on line cook assisting Executive and Sous Chefs with food preparation for events, following recipes and maintaining production standards.
Role type
Line Cook
Builds
Hot and cold food items for catered meals and events
Domain
Hospitality / Culinary
Required skills
Multi-ethnic cuisine techniques, volume production cooking, kitchen equipment operation, sanitation standards, recipe execution, weight and measurement skills
Preferred skills
Banquet operations experience, culinary degree, ServSafe certification
Technologies
Ovens, stoves, grills, steamers, smokers, mixers, kettles, char-broilers
Responsibilities
Prepare meats, vegetables, proteins, starches, and soups; maintain organized and sanitary workstation; label and date food items; organize storage rooms and freezers; minimize waste; train seasonal staff; assist with plating
Seniority
Entry-level to Mid-level, hands-on IC
