Evening and weekends Line Cook

As a line cook you will be responsible for maintaining, delivering and building upon existing brand standards for our culinary program. With your previous restaurant experience, eye for consistency and attention to small details, you will help us to deliver picture perfect plates every time. While maintaining food quality and a clean working environment for our teams and our guests. Prepare food for service (e.g. chopping vegetables, butchering, or preparing sauces.) -Cook menu items in cooperation with the rest of the kitchen staff. -Ensure that food comes out simultaneously, in high quality and in a timely fashion. -Maintain a positive and professional approach with coworkers and customers. -Ensure health and safety compliance in our kitchen. -Where appropriate, follow up and successfully resolve all guest complaints and ensure root cause is identified and corrected. -Education/Qualification: -Minimum 3 years experience in a commercial kitchen . -Ability to work on a flexible schedule, as business dictates; evenings, weekends and holidays. Position: -Protein / Saucier Chef Hours: 30 - 40 hours weekly. FT 15 - 20 hours weekly PT Wednesday - Sunday evenings. Wage: $20 hourly plus tips.