Line Cook

Role Overview

We are seeking a disciplined, high-caliber Line Cook to join our culinary team. The ideal candidate possesses at least three years of professional experience in a fast-paced, scratch-kitchen environment. You will be responsible for executing specific station duties (Sauté, Grill, or Garde Manger) with surgical precision, ensuring every plate meets our standards for flavor, temperature, and visual artistry.

Key Responsibilities

• Station Excellence: Set up and "mise" your station to Chef’s specifications. Maintain organization and cleanliness through the duration of service.

• Technical Execution: Demonstrate mastery of core culinary techniques, including precise knife work, protein temperature control, emulsion stability, and sauce reduction.

• Quality Control: Taste every component of your station daily. Ensure all ingredients are fresh, rotated (FIFO), and stored according to health safety standards.

• Service Pacing: Communicate effectively with the Sous Chef and Expeditor to ensure timing is synchronized with other stations.

• Mentorship: Assist in the training of junior cooks and commis, fostering a culture of professional growth and kitchen dignity.

Qualifications & Requirements

• Experience: A minimum of 3 years of experience in a high-volume or upscale kitchen.

• Knowledge: Deep understanding of food safety (ServSafe certification preferred) and advanced culinary terminology.

• Physical Stamina: Ability to stand for 8–10 hours, lift up to 50 lbs, and work in high-temperature environments.

• Reliability: Impeccable punctuality and a professional "can-do" attitude.

• Flexibility: Availability to work nights, weekends, and holidays.

Why Join Skëwr?

• Competitive hourly wage/salary $18 - $22/hr per hour

• Opportunity to work with premium, seasonal ingredients and a wood fire kitchen.

• Professional, respectful kitchen culture focused on culinary education

Candidates will be expected to demonstrate the following during a paid trail:

1. Knife Skills: Consistent brunoise, julienne, and batonnet cuts.

2. Pan Management: Proper searing techniques without overcrowding or burning fond.

3. Plating: Ability to mirror the "mother plate" with speed and cleanliness.