Chef and Line Cooks needed

We are looking for high volume restaurant experienced chef and line cooks.

Chef

Overseeing food preparation and ensuring it meets quality standards.

Cooking and plating dishes with attention to presentation.

Ensuring portion sizes are consistent and ingredients are fresh.

Kitchen Management

Supervising and training kitchen staff, including line cooks and assistants.

Delegating tasks to ensure efficiency during service hours.

Managing kitchen schedules and ensuring sufficient staffing.

Inventory and Cost Management

Ordering ingredients and supplies while keeping track of stock levels.

Reducing food waste and optimizing ingredient usage.

Managing food costs and adhering to the budget.

Compliance and Hygiene

Ensuring the kitchen complies with health and safety regulations.

Maintaining cleanliness and organization in the kitchen.

Conducting regular checks on equipment and ensuring proper maintenance.

Collaboration and Communication

Working closely with restaurant management and front-of-house staff to deliver a seamless dining experience.

Addressing customer feedback regarding food quality.

Coordinating with suppliers for high-quality ingredients.

Creativity and Innovation

Experimenting with new techniques and presentation styles.

Staying updated with culinary trends and integrating them into the menu.

Line Cooks

Food Preparation

Prepping ingredients for their station, including chopping vegetables, marinating meats, and preparing sauces.

Following recipes and portioning food accurately.

Ensuring mise en place (everything in its place) is ready before service begins.

Cooking and Plating

Cooking dishes to order during service, focusing on their assigned station (e.g., grill, sauté, fry, pastry).

Plating dishes according to the restaurant’s presentation standards.

Maintaining consistency in taste, texture, and presentation.