Line Cook

Fat Calf Brasserie; Shreveport (LA); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dynamic culinary team at an established restaurant where your passion for food can shine! As a Line Cook, you'll be responsible for preparing a wide range of delicious dishes, ensuring each plate meets the high standards expected by both the chef and guests. This role requires a commitment to quality, safety, and teamwork, as you work alongside skilled professionals in a fast-paced environment. With opportunities for growth and development, this position is perfect for those looking to enhance their culinary skills while delivering exceptional dining experiences. If you're ready to bring your culinary expertise to a vibrant kitchen, we want to hear from you!

Benefits

Employee discounts

Flexible schedule

Training & development

Qualifications

• 3-5 years of fine dining experience required.
• Food Handler's Safety Certification is a must.

Responsibilities

• Prepare and cook a variety of food items to high standards.
• Maintain cleanliness and organization in the kitchen.

Skills

Food Preparation

Cooking Techniques

Food Safety

Time Management

Team Collaboration

Education

High School Diploma or GED

Culinary Certification

Tools

Knives

Electric Mixers

Food Processors

Ovens

Gas Stoves

Job description

Benefits:

1. Employee discounts
2. Flexible schedule
3. Training & development

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. They 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 overall restaurant operations. They assist with maintenance and cleaning of the restaurant, equipment, and supplies, ensuring compliance with regulations and procedures related to safety, health standards, and Fat Calf Brasserie policies.

Responsibilities:

1. Food Handler ServSafe Certification
2. Set-up and stock stations with all necessary food items, supplies, required utensils & cookware
3. Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
4. Prepare a variety of meats, seafood, poultry, vegetables, dairy, and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags
5. Process prepared foods for service using ovens, gas stoves, flat-top, grill, broilers, rotisserie, and smoker
6. Assure each item is cooked to the Chef and guest’s expectations and specifications
7. Garnish each dish properly
8. Answer, report, and follow Executive Chef, Chef de Cuisine, and/or Sous Chef’s instructions
9. Maintain a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top, and refrigeration equipment both during and after service
10. Stock inventory appropriately, following storing, labeling, dating, and FIFO rotation methods established by Executive & Sous Chefs
11. Ensure that food comes out simultaneously, in high quality and in a timely fashion
12. Assume responsibility for quality, food safety/sanitation, and timeliness of products served
13. Maintain a positive and professional approach with co-workers and customers
14. Perform other related duties as assigned by the management staff
15. Interact with customers and vendors to develop and maintain a favorable public image
16. Assist with inventory procedures. Alert Supervisor about shortages or discrepancies
17. Ensure the kitchen area, counters, sinks, shelving, refrigeration, and storage areas are clean, orderly, and comply with established sanitation standards, personal hygiene, and health standards at all times. Wash dishes, clean spills, re-stock and wipe down counter tops, work area, sweep and mop floors, etc.
18. Inspect supplies, equipment, and work areas for cleanliness and functionality.
19. Make recommendations for maintenance, repair, and upkeep of the restaurant and its equipment to supervisor
20. Comply with health, sanitation, and safety regulations, policies, and procedures
21. Keep abreast of policies and procedures and current developments in local, state, and federal laws applicable to food service, safe food handling, and health standards, etc.
22. Attend staff meetings and other functions as required
23. Report all equipment problems, kitchen maintenance issues, violations, or substandard practices to your supervisor immediately upon encountering a problem

Qualifications:

1. High school diploma or GED required
2. Culinary Certification preferred
3. Food Handler’s Safety Certification required
4. 3-5 years fine dining experience

If this describes you and you are looking to join a hard-working and efficient team that cares about great food and customer experience, then complete the following job application.