Line Cook-Denver South

The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution.

Responsibilities

- Set up and stock all food stations with necessary supplies - Prep all needed food items for service - Execute menu items according to specifications and standards - Cook menu items in cooperation with the rest of the kitchen staff - Ensure that all food is made in a timely fashion and always in high quality - Clean up station and take care of any leftover or “bad” food according to the chef - Stock inventory of stations - Certify that all nutrition and sanitation regulations are kept

Skills

- Cooking experience - Clear understanding of menu items - Understand and responsible for prepping ingredients - Strong grasp on various cooking methods, food items, equipment, etc. - Multitask in a high volume kitchen - Basic math and written communication skills

Working Conditions

- Handle hot and cold work conditions during food preparation - Continuous reaching, bending, lifting, carrying items up to 30 lbs. - Stand and move around for the entirety of the scheduled shift

Education/Experience

- Have a high school diploma, or equivalent (preferred). - 2 or 4 year culinary degree preferred, but not required. - Minimum of 1-2 years experience in food service/hospitality field - Food handler's card may be required according to local and or state regulations