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In search of a seasoned line cook:
-Must have 2-5 years experience with short order kitchen: grill, fry, flat top, sautee, and pantry.
-Must adhere to state health codes and industry standards for cleanliness, cross contamination resolution, rotation procedures, and sanitation.
-Perform regular inventory checks and possess the ability to complete cost effective order sheets.
-Ability to follow proper recipes for dish consistency and create desirable presentations before being placed out for service.
-Ability to work in a fast paced environment and delegate appropriately.
-Self-manage preparation of back-up food items in-line with restaurant guidelines.
-Ability to maintain professionalism while working with a variety of personalities.