The Line Cook reports directly to Sous Chefs and the Chef de Cuisine and is responsible for preparing delicious scratch dishes during meal service according to Josephine specifications, while prioritizing safety, sanitation, food quality, and consistency.
Knowledge, Skills, & Abilities:
- 2-3 years of prior food service, culinary training, or kitchen experience preferred
- Knowledge of safe cleaning and sanitizing practices in a restaurant environment
- Knowledge and consistent use of appropriate kitchen language including “hot,” “behind,” “corner,” “86,” “on the fly,” “VIP,” etc.
- Positive attitude, sense of urgency, willingness to grow & develop
- Able to stand for the entirety of an 8-hour shift
- Able to lift and transport items in excess of 50 lbs.
- Able to kneel, bend over, lift items above head, work in small or cramped spaces
- Able to work in areas of extreme high or low temperatures
- Able to work nights, weekends, and some holidays
- Able to work well independently and in a team-oriented environment
- Commitment to learn from and thrive in a chef-driven restaurant atmosphere
Compensation:
- Competitive wages based on professional experience
- Health benefits available for full-time employees
- Dining discounts
- Paid sick time
To apply, please send your resume to the email provided below.
