Line Cook - PT

FORM HOSPITALITY GROUP LLC; Charlotte (NC); On-site; USD 17,908 - 23,419; Part time

Job summary

FORM HOSPITALITY GROUP LLC is seeking a line cook for our CHARLOTTE, NC location. The role focuses on cooking and plating to specification, managing prep lists, and maintaining kitchen organization in a team-driven environment.

Responsibilities include maintaining line stock, assisting with prep and feature dishes, and adhering to food safety standards. This is a part-time, day-shift position requiring a positive attitude and readiness to learn our systems.

Responsibilities

• Set the hot and cold line for service.
• Manage item parts, ensuring adequate stock of prepared goods on the line and in walk-in.
• Execute daily prep list and write the next day's prep list with priorities.
• Assist in receiving orders, check invoices, and communicate issues to the executive chef.
• Maintain a three-bay dish sink and keep the area clean and organized.
• Apply food safety knowledge including FIFO, rotation, time, and temperature controls.
• Discuss weekly features with the executive chef and help in production and plating of dishes.
• Clean kitchen equipment (fryer, flattop, gas range) per schedule and as needed.
• Maintain personal hygiene and uniform standards; lift up to 50 pounds.

Education

ServSafe Certification/ Certified Food Handler

Job description

Job DetailsJob Location: Form Hospitality Restaurant - Camp Rd - CHARLOTTE, NC 28203Position Type: Part TimeJob Shift: DayJob Category: Restaurant - Food ServicePosition Overview

Line cooks are responsible for cooking and plating our dishes to spec, managing prepared goods pars, executing a daily prep list and keeping the kitchen in an organized and clean state. This role requires individual time management, strong communication skills, an eagerness to better our menu/kitchen, an organized personality and being a team player. A positive attitude, eagerness to jump in and learn about our systems as well as an understanding of standard and food safe kitchen procedures is required.

Key Responsibilities

• Set the hot and cold line for service.
• Manage item parts, ensuring adequate stock of prepared goods are on the line and backed up in the walk-in.
• Execute daily prep list, including tasks such as making sauces, braising meats & following recipes. At the end of the shift, write a prep list for the following day, making sure to include items with a low par and noting anything that is a priority.
• Assist in receiving orders, checking invoices, and putting up trucks. Communicate with the executive chef when any issues arise with orders (wrong item sent, didn’t receive item, item damaged, etc.)
• Fill and maintain a three-bay dish sink throughout the shift, ensuring dishes don’t pile up and the dish area stays clean and organized.
• Food safety knowledge understanding FIFO, proper rotation, safe food handling time, and temperatures.
• Discuss weekly food features with the executive chef and aid in the production and plating of featured dishes to the chef's standards.
• Clean kitchen equipment such as fryer, flattop, and gas range weekly, adhering to the cleaning schedule or as needed due to business demand.
• Maintain personal hygiene and uniform standards- hair tied up above the shoulders, non-slip shoes, black chef pants & t-shirt/chef shirt, clean/trimmed nails & facial hair groomed at appropriate length.
• Lift 50 pounds

Qualifications Qualifications & Requirements

• ServSafe Certification/ Certified Food Handler