Line Cook at Royal Boucherie

Responsibilities for Line Cook Position include:

• Set up and stock stations with all necessary supplies
• Must be passionate about learning
• Responsible for preparing all food items according to prep sheets and standardized recipes with speedy and consistency of quality.
• Cooking, plating, garnishing, and expediting food
• Clean station at end of shift
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Maintaining communication with front of house staff to ensure timely service to the guests
• Minimizing waste
• Ensuring that all work areas remain clean and organized
• Ensuring that all food products are stored properly; and completing other duties as assigned.

Qualifications:

• Average to above knife skills
• Ability to follow recipes/menu items with little or no difficulty
• Communicate with ease with supervisors and coworkers
• Ability to efficiently set up and maintain workstation
• Ability to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistance
• Ability to work with position, supportive attitude, skill, speed and cleanliness

Requirements:

• Must be 18 years or older, and be able to provide working papers
• Minimum 3 year relevant experience
• Demonstrate cooking skills and ability to follow established menus and recipes
• Knowledge of proper nutritional requirements