Job Details

What We Look For...We are looking for a line Cook I, II, or III to be part of a first-class culinary team that prepares and presents food to the standards and expectations of the restaurant and banquets. Cook I-III will prepare food according to standards set by the executive chef.Some Key Responsibilities:* Meet and exceed guest and team member expectations by providing Legendary Service and teamwork.* Hands on preparation of all Line items, including a) Sauté b) Wheel/Window, c) Broiler and Vegetable Station.* Maintain par stock on all items used online; notify Supervisor daily of items to be requisitioned.* Maintain a sanitary, organized work area and other assigned area per Chef's list, including a) stoning the grill, b) Cleaning refrigerator online, c) Brushing the broiler, d) General wipe-down of Line including shelves, e) Proper rotation of food products.* Maintain the cleaning and organization of the walk-in, including proper rotation of products.* Ensure that all food products are labeled, dated and put away after closing of Restaurant. These practices must be in compliance with all Hotel and Health Department regulations.The Model Qualifications:* Culinary schooling is preferred, or any combination of education and experience equivalent, that provides the required knowledge, skills, and abilities.* 2 years of previous cooking experience.If this sounds like a fit, we'd love to hear from you!Radiate Hospitality is an Equal Opportunity Employer - we welcome applicants of all backgrounds, identities, and abilities.