Line Cook

The hiring rate for this position is $21.00.

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

The Line Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant.

ESSENTIAL RESPONSIBILITIES

• Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications with minimal waste during all phases of recipe preparation, production and service.
• Food production and plating for service as directed by Executive Chef and Sous Chef.
• Stock, sauce and soup production.
• Accurate and expeditious butchering to include numerous cuts of meats, game, poultry and fish.
• Charcuterie production and execution as directed by Chefs, including but not limited to curing and smoking of fish, meats and poultry items, pate, terrine and sausage production and marinades, relishes and cold sauces.
• Assist in food preparation including browning, heating and reheating.
• Prepare salad items, garnished and condiments.
• Perform tasks related to but not limited to : organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.
• Properly execute all opening and closing procedures as directed by Sous Chef including complete and accurate completion of all paperwork related to the efficient operation of assigned station.
• Proper packaging, storage and security of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures.
• Assist other team members as needed or as directed by Sous Chef or Executive Chef.
• Maintain proper inventory of station pars on prep list and ordering appropriately.
• Responsibility for monitoring posted work schedule.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education :

Experience :

Licenses / Certifications :

PREFERRED QUALIFICATIONS

REQUIRED SKILLS / ABILITIES

WORKING CONDITIONS