Line Cook

Continental Services; Detroit (MI); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading company in the culinary industry is seeking a Line Cook to lead the culinary team in daily food preparation. The role involves managing kitchen prep, maintaining food quality, and staying updated on food trends. The ideal candidate is passionate about food, results-oriented, and values collaboration. Comprehensive benefits are offered, including medical, dental, and flexible schedules.

Benefits

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Parental leave

401(k) with match

Dining perks

Generous PTO

Employee assistance programs

Qualifications

• Minimum of three years culinary experience, preferably in a large kitchen.
• ServSafe Manager and Allergen certifications preferred.

Responsibilities

• Manage daily kitchen prep, ensuring proper food preparation and service.
• Maintain high standards of food quality and ensure timelines are met.
• Oversee daily organization of prep areas and assist with inventory.

Skills

Results-oriented

Innovative in dish development

Positive attitude

Collaborative work style

Education

Associate's Degree in culinary or hospitality

Tools

Microsoft Office

Job description

Job Description: Line Cook

The Line Cook is primarily responsible for leading the culinary team in daily food preparation, ensuring adherence to the "Standard of Excellence" in flavors, presentation, recipe compliance, and portioning guidelines.

Key Responsibilities

1. Food Preparation: Manage daily kitchen prep, ensuring proper food preparation, packaging, and shipping to facilitate portioning and guest service in line with recipe standards. Responsible for proper daily kitchen closure and execution of service and special events.
2. Quality: Maintain high standards of food quality and completeness, ensure timelines are met, and communicate effectively with relevant parties to uphold quality standards.
3. Development: Stay informed about new food trends, catering delivery methods, ingredients, and plate presentation innovations.
4. Maintenance: Oversee daily organization of prep areas, coolers, and freezers, rotate products efficiently, and assist with inventory and ordering processes.

Demonstrates Attributes

• Results-oriented, flexible, proactive, and able to balance business needs with client requests.
• Passionate about food, innovative in dish development, and capable of gaining team trust and accountability.
• Energetic, resilient, and persistent.
• Positive attitude, collaborative work style, and respectful of others' contributions.
• Values honest communication, openness, and active listening.
• Aligned with company values, trustworthy, ethical, creative, and forward-thinking.
• Proficient in electronic communication, Microsoft Office, and industry-related systems.

Skills, Knowledge, and Expertise

• Associate's Degree in culinary or hospitality, or equivalent industry experience.
• Minimum of three years culinary experience, preferably in a large kitchen.
• ServSafe Manager and Allergen certifications preferred; willingness to obtain through training if not already certified.

Benefits

We prioritize health, wellness, and work-life balance with comprehensive compensation packages:

• Full-time: Medical, dental, vision, life, disability insurance, parental leave, 401(k) with match, dining perks, flexible schedules, generous PTO, and employee assistance programs.
• Part-time: 401(k) with match, dining perks, and employee assistance programs.

Location-specific perks may include wellness programs, training, certifications, and team events.