New Restaurant Opening, located at Phoenix Art Museum. Training Expected to start early September.
As a line cook you will prepare and cook food, working at a specific station to prepare dishes according to recipes and under the direction of the chef.

Key Responsibilities:

• Food Preparation:
• Washing, chopping, and preparing ingredients.
• Setting up and stocking your station with the necessary ingredients and supplies.
• Preparing sauces, dressings, and other components for dishes by following recipes.
• Cooking:
• Cooking food using various methods like grilling, frying, sautéing, baking, etc., according to recipes and standards.
• Ensuring dishes are cooked to the correct temperature and doneness.
• Plating dishes for presentation.
• Station Management:
• Maintaining a clean and organized workstation.
• Ensuring proper food handling and storage practices.
• Following health and safety regulations.
• Other Tasks:
• Assisting with inventory management.
• Following instructions and guidance from the chef or sous chef.
• Working efficiently and effectively in a fast-paced environment.
• Skills:
• Proficiency in various cooking techniques.
• Knowledge of food preparation and cooking methods.
• Strong time management skills.
• Ability to work under pressure.
• Excellent communication and teamwork skills.
• Must be able to lift 50 lbs.
• Must be able to be on your feet for long periods.
• Must have or be able to acquire an AZ Food Handler’s card from an accredited program.
• Must be able to reliably commute to work.

• Food Preparation:
• Washing, chopping, and preparing ingredients.
• Setting up and stocking your station with the necessary ingredients and supplies.
• Preparing sauces, dressings, and other components for dishes by following recipes.
• Cooking:
• Cooking food using various methods like grilling, frying, sautéing, baking, etc., according to recipes and standards.
• Ensuring dishes are cooked to the correct temperature and doneness.
• Plating dishes for presentation.
• Station Management:
• Maintaining a clean and organized workstation.
• Ensuring proper food handling and storage practices.
• Following health and safety regulations.
• Other Tasks:
• Assisting with inventory management.
• Following instructions and guidance from the chef or sous chef.
• Working efficiently and effectively in a fast-paced environment.
• Skills:
• Proficiency in various cooking techniques.
• Knowledge of food preparation and cooking methods.
• Strong time management skills.
• Ability to work under pressure.
• Excellent communication and teamwork skills.
• Must be able to lift 50 lbs.
• Must be able to be on your feet for long periods.
• Must have or be able to acquire an AZ Food Handler’s card from an accredited program.
• Must be able to reliably commute to work