Resident: 

Role: Line Cook 

Reports to: Operations Manager

Start Date: Flexible 

About this role:

A line cook is expected to assist the Head Chef in the preparation and execution of the menu and closing of the venue. They may be tasked with setting up allocated stations for the menu, as instructed by the Head Chef. They are also responsible for the execution of the event itself alongside the Head Chef- plating and finishing each course. The line cook, in tandem with the event team, is responsible for cleaning the kitchen and leaving each venue as clean and functional as they found it. 

Core Responsibilities:

• Treats all co-workers in a respectful manner.
• Communicates openly and thoroughly with the Event Team and brings all guest concerns to the supervisor’s attention immediately.
• Adheres to Resident’s scheduled menu (except for guests’ allergies), policies, and procedures.
• Understands different types of allergy restrictions and helps communicate potential issues to the events staff.
• Possesses thorough knowledge of and able to describe all food and beverage products.
• Possesses thorough knowledge of Resident, its origin, and philosophy and enthusiastically offers to share that knowledge with all guests.
• Sets up and stocks stations with all necessary supplies.

• Prepares food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cooks menu items in cooperation with the Head Chef.
• Answers, reports to, and follows Head Chef’s instructions.
• Cleans up station, surfaces and machinery.
• Stocks inventory appropriately.
• Ensures that food comes out simultaneously, in high quality and in a timely fashion.
• Complies with nutrition and sanitation regulations and safety standards.
• Maintains a positive and professional approach with coworkers and guests.
• Acts as a role model for all other cook/prep cooks, dishwashers and team members.
• Completes opening and closing side work.
• Informs Event Leads immediately of any DOH or OSHA/workplace safety violations, broken or malfunctioning equipment.
• Other related assignments as necessary

 Required Skills:

• Culinary school diploma preferred
• High school diploma or further educational certification or degree
• Proven cooking experience
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Sufficient exposure, generally a minimum of two years in a similar type of food service establishment
• Flexible schedule to include evenings, weekends, and holidays
• Strong written and verbal communication skills
• Comfort in a high-paced/high-volume environment
• Solid work ethic
• Ability to stand, sit, bend, kneel, and reach with little to no accommodations needed for possible extended periods of time
• Able to carry/hold more than 50 lbs.

Experience/Education

• Minimum 2-years experience as a line cook
• High school diploma or GED preferred

Wage Range: $20 per hour 

Resident is an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.