Job Description | Line Cook
A line cook will directly report to a Sous Chef or Executive Chef, and is responsible for ownership of their station, and will ask for clarification when necessary.
The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that mise en place is in order at the beginning and end of service.
The line cook is responsible for performing simple tasks such as stocking the station with plates and bowls, and any other necessary items to ensure successful service.
The line cook will be asked to prep food for service each day. This can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events.
The line cook will be responsible for food quality, plate presentation, portion control & maintaining the Whitetooth Philosophy while in their station.
At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.
The line cook will also be responsible for taking care of left over food, whether that means disposing of it & maintaining waste control, returning unused items to the correct inventory location, or storing cooked goods for use at another service.
What We Provide:
-Competitive Wages
-Great Tips
-Free Food on Shift
-Half Price Food Off Shift and Cheap Drinks
-A Fun Work Environment
