We are looking for an experienced prep/line cook. We have a positive team environment that thrives on diligence, teamwork, and efficiency. 40 hours per week to start.
Wednesday- 8am-3pm
Thursday- 8am-3pm
Friday- 8am-4pm
Saturday- 7am-5pm
Sunday- 7am-3pm
- MUST HAVE 5+ YEARS professional cooking experience (you will be tested)
- Efficient knife skills
- Time management skills
- Knowledge of kitchen cleanliness and sanitizing protocols.
- Knowledge of food handling
- Knowledge on different type of vegetables, meat, and other produce (how to cut, wash, prep, etc)
- Knowledge of food safety protocols
- Ability to measure, weigh, and portion ingredients
- Creativity/Presentation
- Reading/Writing
- ServSafe certificate not required, but a plus