Cook Dishes, Food Preparation, Food Presentation, Food Safety, Operational Support, People Management, Quality Control, Quality Management, Quality Metrics, Team Lead/Manager
Job Description
The Line Chef/Sous Chef is responsible for supporting kitchen operations in a small team environment, focusing on regional and specialty cuisine. This role involves food preparation, maintaining kitchen quality standards, occasionally supervising a team of 1-5 staff, and coordinating orders under the direction of the Head Chef. The position requires weekends and Wednesday shifts to ensure consistent kitchen coverage.
Responsibilities
- Prepare food items following established recipes and quality standards
- Work the line for the grill and the fryer
- Supervise kitchen staff and manage workflow in a small team
- Maintain quality control to ensure food consistency and presentation
- Coordinate orders to streamline kitchen operations
- Perform line work including fryer and grill stations
- Work weekends and Wednesdays as required
Required Qualifications
- Willingness to train candidates with entry-level culinary skills
Preferred Qualifications
- Knowledge of culinary techniques
- Understanding of food safety standards
Company Description
We are a family owned business and we are seeking dedicated workers to enhance our kitchen under the direction of our head chef and assistant chef. The menu ranges from salads, to sandwiches to burgers to gourmet meals (Eggplant Lasagne, Jumbalaya, Amish Chicken and so much more.)
We are a family owned business and we are seeking dedicated workers to enhance our kitchen under the direction of our head chef and assistant chef. The menu ranges from salads, to sandwiches to burgers to gourmet meals (Eggplant Lasagne, Jumbalaya, Amish Chicken and so much more.)
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Rick's Club American Restaurant