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LINE COOK at Campo
Scottsdale, Arizona, United States -
Full Time

Start Date

Immediate

Expiry Date

19 Dec, 25

Salary

0.0

Posted On

20 Sep, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking Experience, Understanding Of Cooking Methods, Accuracy, Speed, Familiarity With Best Practices, Food Quality, Timeliness, Standing For Long Periods, Food Handler's Card

Industry

Restaurants

Description
Description We are looking for Line Cooks to prepare food to the Chef’s exact specifications. Line Cook duties will consist of assisting the Executive and Sous Chefs with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals Responsibilities: - Set up and stock station will all supplies - Prepare food for service - Cook menu items in cooperation with the rest of the kitchen staff - Answer, report, and follow Executive and Sous Chef’s instructions - Clean up station and take care of leftover food - Stock inventory appropriately - Ensure that food comes out simultaneously in high quality and timely fashion - Comply with nutrition and sanitation regulations along with safety standards - Maintain a positive and professional approach with coworker and customers Job Perks: - Food and Beverage discounts at all Genuine Concepts locations (see below for list) - Fun work environment - Advancement opportunities - Health Benefits (Medical, Dental, Vision) for Full-Time Team Members Requirements Skills Needed: - Proven cooking experience - Excellent understanding of various cooking methods, ingredients, equipment, and procedures - Accuracy and speed in executing assigned tasks - Familiar with industry best practices - Ensure that food comes out simultaneously in high quality and timely fashion - Must be able to stand for long periods of time - This position will require a Maricopa County Food Handler’s Card
Responsibilities
Line Cooks will prepare food according to the Chef’s specifications and assist the Executive and Sous Chefs with daily tasks. They will ensure food quality and timely service while maintaining a clean and stocked station.