As a Kitchen Line Cook, your responsibilities involve the preparation of food for service by tasks such as chopping vegetables, butchering meat, and preparing sauces. You work collaboratively with the kitchen staff to cook menu items, demonstrating proficiency in tasks like frying eggs, using the grill, and managing food inventory. Following instructions from executive or sous chefs is essential, along with cleaning up the station and handling leftover food. Your role includes setting up and stocking stations with necessary supplies, maintaining inventory, and ensuring that food is served simultaneously, in high quality, and in a timely fashion. Compliance with nutrition, sanitation regulations, and safety standards is a key aspect of your responsibilities.

• 401(k)
• Employee discount during shift.
• Flexible schedule.

• Minimum of 1 year experience in a similar role.
• Bilingual Strongly Preferred.
• In Depth knowledge of restaurant best practices and cooking methods.
• Proven cooking experience, including experience as a line chef, restaurant cook or senior prep cook.
• Excellent understanding of cooking methods, ingredients, equipment and procedures
• Attention to detail: you know your weights, measurements, and volumes.
• Cleanliness and organization: you know where everything is, and everything has a place.
• Team player: it takes a team to keep our kitchens moving.
• Comfortable standing for extended periods of time, able to lift up to 50 pounds and continuously bend, reach and twist.
• At least 1+ year of experience as a line cook in a full-service restaurant preferred (if you have less experience, consider Prep Cook)
• Must be at least 18 years old.
• Food Handlers Certification. 
• TABC Certification.