The Line Cook is responsible for preparing all mise-en-place for station and working service. They are responsible for all vegetable accompaniments for protein dishes, for the speed, accuracy & temperature for all protein dishes and operate effectively as part of a team. They communicate clearly, ensure smooth service operations and quality service.

Responsibilities:

• Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
• Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
• Displays consistent attention to detail and follow through of all restaurant policies.

• 1-2 years of kitchen preparation and cooking in an upscale restaurant.
• Ability to communicate effectively with management and staff.
• Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc.
• Sophisticated protein cooking.
• Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.