Line Chef

Responsibilities:

Ensuring the preparation station and the kitchen are set up and stocked.

Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.

Reporting to the executive chef and following instructions.

Making sure food preparation and storage areas meet health and safety standards.

Cleaning prep areas and taking care of leftovers.

Stocking inventory and supplies.

Cooking menu items with the support of the kitchen staff.

Line Cook Requirements:

High school diploma or equivalent qualification.

Certificate in culinary arts or related field.

A minimum of 1 year experience in a similar role.

In-depth knowledge of restaurant best practices and cooking methods.

Excellent communication and organizational skills.

A valid Food Handlers Permit

Must be able to work cooperatively and efficiently in a team.