Line Cook

Fat Calf Brasserie; Shreveport (LA); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Employee discounts

Flexible schedule

Training & development

Job summary

Fat Calf Brasserie in Shreveport, Louisiana, is seeking a skilled Line Cook to join our team. The ideal candidate will have 3+ years of fine dining experience and a passion for farm-to-table cuisine. Responsibilities include preparing menu items, supporting restaurant operations, and maintaining a clean kitchen environment.

Qualifications include a high school diploma or GED, with culinary certification preferred. We offer a flexible schedule, employee discounts, and training & development opportunities.

Qualifications

• 3+ years fine dining experience required.
• Culinary Certification preferred, Food Handler’s Safety Certification mandatory.
• Ability to work flexible schedules, including evenings and weekends.

Responsibilities

• Produce assigned menu items efficiently.
• Communicate effectively with staff and customers.
• Assist with cleaning and maintenance of restaurant.

Skills

Fine dining experience

Strong communication skills

Teamwork

Time management

Multi-tasking

Food safety knowledge

Education

High school diploma or GED

Culinary Certification

Job description

A Line Cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company. A Line Cook is an energetic, service orientated individual with a passion for creating exceptional dining experiences through good, quality food. Line Cooks have in-depth knowledge of various cooking methods, ingredients, equipment and procedures. Have working knowledge of the industry’s best practices, working with accuracy and speed with assigned duties. A Line cook is responsible for communicating with co‑workers and staff members, providing support for over‑all restaurant operations. Assist with maintenance and cleaning of restaurant, equipment and supplies, ensuring compliance with regulations and procedures related to safety, health standards, Fat Calf Brasserie policies and procedures.

Benefits

• Employee discounts
• Flexible schedule
• Training & development

Qualifications

• 3+ years fine dining experience
• High school diploma or GED required
• Culinary Certification preferred
• Food Handler’s Safety Certification required
• Ability to work a flexible schedule: evening / weekends / some holidays
• Passion for food and specifically farm‑to‑table cuisine
• Working knowledge of professional kitchen processes
• Strong communication and interpersonal skills to interact with customers, vendors, and coworkers in a professional manner
• Basic understanding of the restaurant business
• Strong organizational and time management skills
• Possess the ability to multi‑task and manage stressful circumstances associated with a fast‑paced work environment
• Ability to follow instruction and complete assigned tasks with accuracy, speed, and in a timely manner
• Knowledge of organizational structure, workflow, and operating procedures
• Familiar with Industry’s Best Practices
• Ability to work both independently as well as in a team environment
• Ability to resolve customer complaints and concerns
• Ability to lift 30+ lbs, stand, bend or squat for extended periods of time (8+ hours)