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. The 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) Sautéb) Wheel/Windowc) Broiler and Vegetable Station* Maintain par stock on all items used on the line; notify the Supervisor daily of items to be requisitioned.* Maintain a sanitary, organized work area and other assigned areas per the Chef's list, including:a) Stoning the grillb) Cleaning the refrigerator on the linec) Brushing the broilerd) General wipe-down of the line, including shelvese) 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 the closing of the restaurant. These practices must comply with all hotel and Health Department regulations.The Model Qualifications:* Culinary schooling is preferred, or any combination of education and experience that provides the required knowledge, skills, and abilities.* Two (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.