Station Line Cook (Ben White)

Summary:

From morning prep to closing out the kitchen, we are looking for experienced station line cooks looking to explore what Pinthouse creates in the kitchen. We require accurate prep work, detailed mise en place, and confident high-volume service. Our passionate team members follow recipes, understand the flow of service, and report to the Chef Team with clarity and consistency.

By becoming a member of the Pinthouse family, you can expect to start at $18/hr, with clear steps on climbing to $21/hr.

• Auxiliary Compensation items: Throughout your tenure at Pinthouse, we offer Daily Pay, PTO, food and beverage perks, merch discounts, and non-slip shoe reimbursement. After 1 year of employment, we offer the ability to obtain health, dental, vision insurance, scholarships, and our 401k program.

Prerequisites:

The following outlines the core skills and experience prerequisites for the Kitchen role:

• Contribute to a positive and supportive work environment

• Understand and follow recipes accurately and efficiently

• Follow the flow of service and provide support to team members accordingly

• Respond positively to coaching, mentoring and guidance from Chef Team

• Love a high-volume environment

• Food Handlers Certification

• TABC required for FOH & Bar, preferred for all

• Flexible Schedule with evening availability

• Be able to stand for long periods of time

• Knife Skills (Advanced preferred)

Responsibilities:

• Complete opening and closing checklists, including daily and weekly cleaning tasks

• Prepare a variety of meats, poultry, vegetables and other food items for cooking in a variety of other kitchen equipment

• Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and rules, policies and procedures

• Handle, store and rotate all products properly

• Maintain a clean and sanitary work and service area including tables, shelves, walls, oven, and refrigeration equipment

• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor

• Attend all scheduled employee meetings and bring suggestions for improvement

• Promptly report equipment and food quality problems to Chef Team

• Inform Manager on Duty immediately of product shortages.

• Perform other related duties as assigned by the manager-on-duty