Line Cook

Minnesota National; Minnesota; On-site; USD 30,000 - 40,000; Full time

Job summary

A culinary organization in Minnesota is seeking a skilled kitchen worker to ensure teamwork and organization in food preparation. Responsibilities include food preparation according to recipes, maintaining cleanliness, and supporting the Head Chef. Applicants should have relevant culinary skills and a certificate from a recognized institution. This is an on-site position, requiring physical stamina and attention to detail.

Qualifications

• Experience in butchery and breakdown of raw ingredients.
• Ability to prepare foundational sauces from scratch.
• Knowledge in baking and pastry production.

Responsibilities

• Prepares food using recipes created by the Executive Chef.
• Maintains a clean and sanitary workstation.
• Reports equipment and food quality issues promptly.

Skills

Butchery skills

From-scratch cooking experience

Baking and pastry skills

Vegetable preparation experience

Smoking experience

Education

Certificate from college, technical school or accredited facility

Job description

Description

Ensures teamwork and organization in the kitchen. Prepares food using recipes and menu items created by the Executive Chef and help keep the kitchen running smoothly in food outlets such as restaurant, banquet operations, snack bar and beverage cart.

Requirements

Duties & Responsibilities:

• Completes opening and closing checklists.
• Refers to daily prep list at the start of each shift for assigned duties.
• Prepares a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Ensures proper storage of food items.
• Maintains a clean and sanitary workstation area including tables, shelves, walls, grills, fryers, sauté burners, range, and refrigeration equipment.
• Opens the kitchen properly and follows the opening checklist for kitchen stations. Assists others in opening the kitchen.
• Promptly reports equipment and food quality problems to the department manager and/or supervisor.
• Supports Head Chef in scheduling and managing the kitchen as required to support a successful operation.
• Incorporates safe work practices in job performance.
• Regular & reliable attendance.

Skills & Experience:

• Butchery skills are a plus, including the breakdown of raw beef, fish, and seafood.
• From-scratch cooking experience, such as preparing vinaigrettes, beurre blanc, béchamel, and similar foundational sauces.
• Baking and pastry skills, including following house bread recipes and producing desserts such as mousse and crème brûlée.
• Vegetable preparation experience, including breaking down, blanching, and cooking raw vegetables.
• Smoking experience is a plus, particularly with the use of a large pellet-driven smoke cabinet for beef, pork, and fish.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee of this job. Duties, responsibilities and activities may change at any time with or without notice.

Degree/Licenses:

Certificate from college, technical school or accredited facility or 6-12 months related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.