Line Cook

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Sets up assigned station to prepare for service.
2. Maintains cleanliness and mis en place of station throughout service.
3. Responsible for proper preparation of food items on assigned station(s).
4. Responsible for identifying items prepared for guests with allergies and dietary restrictions.
5. Works as a team with other Line Cooks, Prep Cooks, Dishwashers and FOH & BOH Management teams.
6. Ensures Schulson Collective steps of service are met at all times.
7. Notifies Chefs of any lags on items from assigned station(s).
8. Creates memorable experience to build repeat business.
9. May be assigned as Garde Manger, Pastry Cook or Butcher.

Physical Demands

The employee must occasionally lift and/or move up to 50 pounds and occasionally push and/or pull up to 75 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. High school diploma preferred.
2. Minimum one (1) to two (2) prior experience in high volume, fine-casual or fine-dining environments.
3. Must have excellent knife skills.
4. Must be able to work well under pressure.
5. Must be able to efficiently work as a team and assist co-workers when needed.