LINE COOK- OPEN CALL at Clarke s Group

Job DescriptionJob DescriptionA hospitality and food service professional comes to work on time in the proper uniform, both clean and pressed, with all necessary tools needed to perform their job. This includes their unique talents, a welcoming disposition, necessary menu and restaurant knowledge, and a commitment to teamwork.Line Cooks are responsible for prepping food and plating dishes according to the restaurant’s menu, quality standards and Chef specifications. Line cooks are often assigned to a specific place or station on the line, such as the grill, sandwich, salad or fry station. Duties include preparing food, maintaining their station and stock level, and maintaining sanitation standards. Line cooks report to the executive and Sous Chef.Line Cooks are responsible for preparing, maintaining, breaking down, and cleaning their work area according to their designated side work.RequirementsProven cooking experience, including experience as a line chef, restaurant cook or prep cookExcellent understanding of various cooking methods, ingredients, equipment and proceduresAccuracy and speed in executing assigned tasksAbility to lift up to 40 poundsStrong communication skillsA positive attitude and ability to work well under pressure with all restaurant staffProfessional appearance (neat and well groomed) and demeanorServe Safe and/or safety, food prep certifications a plusKnowledge of health and safety rules in a kitchenAbility to work nights, weekends, and holidaysAbility to perform all basic and intermediate cooking skillsManual dexterity able to operate cutting tools and kitchen utensilsAble to stand on your feet for at least 8 hoursAbility to remain calm under stressful situationsPunctual and reliable attendance