Vista Hospitality - Line Cook

Rick Erwins Dining Group; Greenville (SC); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading restaurant group in Greenville is seeking a dedicated line cook to ensure guest satisfaction through high-quality food preparation. The ideal candidate will have experience in kitchen operations, be able to work under pressure, and maintain hygiene standards. Responsibilities include preparing food items, following recipes, and assisting in kitchen organization. Join a dynamic team committed to delivering an exceptional dining experience.

Qualifications

• Minimum 2 years experience in kitchen preparation and cooking.
• Understanding of professional cooking and knife handling skills.

Responsibilities

• Prepares a variety of food items for cooking in various kitchen equipment.
• Follows recipes, portion controls, and presentation specifications.
• Assists with cleaning and organization of the kitchen.

Skills

Communication

Knife Handling

Time Management

Education

High school diploma

Culinary degree

Job description

Summary of Position:

Guest satisfaction in our restaurant revolves around the food quality, appearance and overall dining experience. The line cook is responsible for the daily preparation of food items in his/her assigned station.

Duties & Responsibilities:

Sets up station according to restaurant guidelines.

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Minimizes waste of product.

Knows and follows sanitary food handling and preparations procedures.

Prepares all food items as directed in a sanitary, timely and efficient manner.

Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.

Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.

Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas; Handles, stores and rotates all products properly.

Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Job Qualifications:

Education:

High school diploma or equivalent preferred.

Culinary degree is preferred, but not required.

Experience:

Must have a minimum of 2 years experience in kitchen preparation and cooking.

At least 6 months experience in a similar capacity is preferred.

Understanding of professional cooking and knife handling skills.

Certificates/Licenses:

ServeSafe training is preferred, but not required.

Requirements:

Must be able to communicate clearly with managers, kitchen and dining room personnel.

Ability to reach, bend, stoop and lift up to 40 pounds frequently.

Ability to work in a standing position for long periods of time (up to 9 hours).

Must be able to follow printed recipes and plate specifications.

Must maintain personal hygiene in accordance with DHEC and company standards.

Punctuality and regular, reliable attendance.

Honesty and integrity; hard working.

Have reliable transportation.

Ability to work late nights, early mornings, holidays and weekends as required.

Ability to work in a hot, wet, humid and loud environment for long periods of time.

Ability to remain calm and work well under pressure.