Looking for a part time line cook. Must be able to work Friday through Sunday, and be available to work Friday and Saturday nights.
Station Setup & Prep: Stock workstations with necessary supplies and pre-prep ingredients (chopping vegetables, making sauces) before service.
Cooking & Plating: Prepare menu items quickly and accurately, ensuring all dishes meet the restaurant's standards for quality and presentation.
Collaboration: Communicate effectively with the expo, servers, and other cooks to ensure food is timed and served simultaneously.
Food Safety: Adhere to all health code regulations, rotate stock, date leftover products, and maintain correct food storage temperatures.
Cleanliness: Clean and sanitize cooking surfaces, equipment, and utensils throughout and at the end of the shift.
Text Scott (303-0907-0527) or Kenzie (720-317-1381)
Principals only. Recruiters, please don't contact this job poster.