Line Cook - Mad Boar Restaurant

Job Description

NIGHTS AND WEEKENDS REQUIRED

SUMMARY: This position reports directly to the Executive Chef, Sous Chef, and nay other Kitchen supervisor. Indirectly reports to all front of house managers when needed. This position has many specific duties and may vary on a daily basis. General overall ability to grasp basic kitchen duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES Include the following. Other duties may be assigned.

• To maintain a appropriate personal hygiene level
• To understand and follow the proper sanitation practices in all working environments
• To wear a clean, presentable uniform at all times
• Be able to follow instructions and ability to read, understand, and prepare recipes correctly
• Ability to learn general operating knowledge of all kitchen equipment safely and correctly
• Ability to learn general knowledge of proper cleaning of all kitchen equipment and areas
• Practices safe working habits at all times
• Understands the proper safe storage of all food items
• Ability to set up various cooking stations for lunch, dinner, and banquet operations
• To maintain a professional and courteous manner at all times when communicating with all team members and guest
  
  

Carries out other duties as defined by management.

Knowledge, Skills, Education & Experience Requirements

• Ability to learn kitchen knife skills
• Ability to learn basic kitchen equipment skills
• Ability to learn general principals of cooking
• Aptitude to perform cooking tasks
• Ability to perform multiple job task at the same time
  
  

Ada Requirements

• Ability to stand, walk, bend, and squat for extended hours at a time.
• Ability to lift and carry up to 50 LB. on a regular basis.
• Ability to work in hot and cold environments
  
  

Educational Requirements: High School diploma or GED, preferred.

Salary: Hourly rate dependent upon experience and education.