Line Cook.

Our MAP kitchen is small, but it is mighty. Our Line Cooks set up our taproom for success by preparing all things needed to create a delicious dish, as well as ensuring that the standard and quality of the food preparation is maintained at the highest level.  The MAP Line Cook is a hands-on role, requiring attention to detail, a positive work attitude, and the willingness to help the MAP team succeed. Line Cooks will work side by side with their peers, Line Leads, and Kitchen Managers to ensure that we are delivering top notch, delicious, creative, locally-sourced dishes in our tasting room.

• Line Cook duties include:
  • Efficiently and properly set up assigned station
  • Ensuring equipment is operating properly
  • Working alongside Prep Cook to prepare for daily needs
  • Preparing food items by cutting, chopping, mixing and preparing ingredients
  • Being as asset in the creative process of daily specials and soups
  • Cooking food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards
  • Following and completing cleaning and stocking checklists
  • Helping put away new orders from Sysco, US Foods, etc.
  • Notifying Kitchen Manager of low/out of stock/expired food items
  • Maintaining a clean and safe work space by properly handling food, labeling, dating, and ensuring correct storage
  • Adhering to proper uniform expectations & standards
  • Assisting foodrunners with dishes as needed
• Other duties
  • Attending bi-monthly meetings
    

We're looking for someone who demonstrates: 

• Strong time management skills and ability to multitask efficiently. 
• Detail-orientation and organized.
• Ability to stand/walk/be on your feet for prolonged periods as well as maneuver flights of stairs multiple times/day. 
• Team oriented and works well with others.
• Able to read and follow written English instructions.
• Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools.
• Able to safely navigate the tasting room, food prep areas, and production facility, including crowded spaces.
• Basic knowledge of kitchen equipment (including basic knife skills)
• Able to work in a factory/production environment that may be loud, slick, humid, cold, and hot.
• Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors.
• Able to comply with and enforce all health, safety, and personal hygiene policies and standards.
• Able to find transportation to and from work.