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About the Role

As a Line Cook, you will be responsible for producing consistent quality food products using standard recipes while adhering to all safety, local, and state sanitation guidelines.

Responsibilities

• Produce food according to recipes and directions.
• Assist with food production, including cooking duties.
• Prepare food by cutting and cleaning fruits, vegetables, and proteins.
• Produce food for breakfast, lunch, dinner, and catered events.
• Follow production sheets, portioning, and merchandising details.
• Adhere to all recipes and guidelines while meeting production deadlines.
• Ensure consistent quality on all product items.
• Taste food prepared for the station to ensure flavor, freshness, and quality.
• Maintain a clean and organized station.
• Maintain kitchen equipment.
• Follow proper rotation and storage of goods, including labeling, stocking, and FIFO.
• Seek opportunities to improve the customer experience.
• Demonstrate teamwork and time management.
• Perform other duties as assigned.

Requirements

• Must maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirements.
• Maintain an exceptional personal record of punctuality and attendance.
• Consistently perform all duties in a responsible and efficient manner.
• Authorized to work in the U.S.

Skills

• Excellent culinary skills.
• Interpersonal and organizational skills.
• Proficient knife skills, used in a fast, efficient, and safe manner.
• Sense of urgency.
• Strong communication, time and resource management, and planning skills.
• Ability to manage multiple tasks and projects consistently.
• Professional appearance.
• Ability to move throughout the café and kitchen.
• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
• Customer service.
• High volume production and large batch cooking.
• Ability to handle kitchen equipment and tools safely.
• Physical ability to perform tasks including constant use of hands, lifting up to 20 lbs, occasional lifting of 21-40 lbs, reaching, standing, walking, bending, twisting, squatting, kneeling, and maintaining balance.
• Ability to work in hot/cold environments and handle hot surfaces.
• Ability to use step ladders.

Location

• Onsite

Work Type

• Full-time

Experience Level

• Minimum 2+ years line cook experience.

Education Level

• High School diploma, GED or equivalent.
• Culinary Degree (preferred but not required).

Salary/Compensations

• $35.00 per hour

About the Company

• Flagship is an equal opportunity employer.
• We started with a simple idea—to deliver a higher standard of customer service.
• Our core fundamental is unchanged: From the CEO to the front-line workers, every Flagship employee works together to build long-term relationships with our clients by doing whatever they need to do to get the job done.

Equal Opportunity

• All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.
• We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
• We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law.
• Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.