A Line cook, plates dishes and completes basic food prepping tasks for a restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked.
Your objective: is to prepare food for service (e.g. chopping vegetables, preparing sauces…), to cook menu items in cooperation with the rest of the kitchen staff and to ensure that food comes out simultaneously, in high quality and in a timely fashion. You will answer, report and follow executive chef’s / sous cgef’s instructions.
You will be relied upon to seting up and stocking stations with all necessary supplies.
Responsibilities also includes cleaning up station and taking care of leftover food, stocking inventory appropriately and complying with nutrition and sanitation regulations and safety standards.
Maintaining a positive and professional approach with coworkers will be expected.
The ideal candidate will possess strong organization and active listening skills. They should have exceptional time management skills. The ideal candidate will have proven cooking experience, including experience as a Line cook or Prep Cook in a plant based kitchen. They should have excellent understanding of various cooking methods, ingredients, equipment and procedures. They should possess accuracy and speed in executing assigned tasks.