Line Cook

WHAT YOU'LL DO

• Prepare meal ingredients following a recipe and line builds, and as directed by the Executive Chef, or manager on duty.
  
• Lead station set up while focusing on proper cooking procedures, plating and presentation, flavor, temperature, and ticket time.
  
• Independently prepare all menu items to order, receiving feedback on line builds, cooking procedures, and plating accuracy.
  
• Execute meal preparation for quality control, including self-assessment and Chef evaluation on build accuracy, cooking methods, and flavor profile.
  
• Oversee post-shift duties, including cleaning, stocking, and checkout procedures, while incorporating feedback as needed.
  
• Properly label and store food, while managing time-temperature logs according to taproom procedures and health code.
  
• Follow all opening and closing duties as outlined in ABV guides.
  
• Inspect dishes for presentation, accuracy, and quality before they are sent to the expo window.
  
• Complete assigned prep work as assigned by management.
  
• Maintain compliance with applicable health, safety, food handling, and hygiene codes and standards.
  
• Assist with unloading, inspection, and storage of raw ingredients and supplies.
  
• Support the planning, preparation, and execution of private events, ensuring high-quality service and presentation for guests.
  
• Perform other related duties as assigned.
  

WHO W'ERE LOOKING FOR

• Minimum 2 years experience as a prep/line cook preferred.
  
• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
  
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
  
• Ability to function well in a high-paced and at times stressful environment.
  
• Ability to work quickly and efficiently.
  
• Ability to work well as part of a team.
  
• Ability to maintain personal hygiene.
  
• Ability to multitask and thrive in high volume and pressure environments.
  
• Prolonged periods of standing and working in a kitchen.
  
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
  
• Must be capable of working with knives/sharp objects.
  
• Must be able to lift up to 50 pounds at times.
  
• Manual dexterity to cut and chop foods and perform other related tasks.