Brunch Line Cook

Avenues Proper is looking for an experienced line cook to join our team. Candidate must have at least a year of experience in line cooking at a full-service restaurant. A line cook is responsible for preparing and executing food for the restaurant and our patrons. They work a specific station and move up from that station starting at Garde Manager (pantry) and moving to grill and sauté. Candidate must be willing to work as a team with the rest of the line cooks and the chef on duty, as well as communicate with the expo and the FOH staff when needed. Must have basic knife skills, be able to cook eggs to order, and bring their own tools to work. Candidates should be able to work for long hours on their feet in a high-pressure setting. Candidate must have food handlers permit and be able to demonstrate safe food serving techniques to avoid cross-contamination. Candidate must have a positive attitude and the ability to work well under pressure. Must be able to get along with other line cooks, FOH staff, and management. Must be available Saturday and Sunday mornings.

Job duties include but are not limited to:

• Setting up and breaking down the station you’re working
• Staying busy with knife work or cleaning projects when there’s downtime
• Prepping mise en place for your station and making sure you’re set and ready for service
• Following recipes and guidance from the chef on duty
• Maintain a clean and sanitary work environment at all times by observing kitchen rules and the chef’s personal requirements
• FIFO (first in first out) all products by labeling and dating everything
• Continuing knowledge by participating in staff training opportunities
• Enhancing Proper’s reputation by accepting ownership for accomplishing new and different requests
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion

Job Skills & Qualifications

• Must know or be willing to learn how to temp proteins
• Must have valid and up-to-date food handlers permit
• Must be able to take direction in a high-stress/high-volume environment
• Must be thorough in cleaning projects, we take pride in our kitchens at Proper
• Must be able to stand for long periods of time
• Must be organized and clean at all times of the shift
• Must be familiar with the industry’s best practices