Line Cook
The Line Cook is responsible for preparing and executing menu items according to recipes, quality standards, and kitchen procedures. This role plays a key part in ensuring consistency, food safety, and timely service in a fast-paced kitchen environment.
Key Responsibilities:
Prepare and cook menu items according to established recipes and standards.
Set up and stock stations with necessary supplies and ingredients.
Ensure food is cooked, seasoned, and plated properly before leaving the kitchen.
Maintain cleanliness and organization of workstations throughout service.
Follow proper food handling, sanitation, and safety procedures.
Assist with receiving, rotating, and storing inventory.
Communicate effectively with other kitchen staff to ensure smooth service.
Support other team members as needed, including prep work and dishwashing.
Adhere to portion controls, minimize waste, and help manage food costs.
Perform opening, closing, and side duties as assigned by the Chef or Kitchen Manager.
Qualifications:
Previous cooking experience in a restaurant or hospitality environment preferred.
Knowledge of kitchen equipment, knife skills, and food safety standards.
Ability to work quickly and efficiently in a fast-paced setting.
Strong teamwork, communication, and problem-solving skills.
Flexibility to work nights, weekends, and holidays as needed.
Physical Requirements:
Ability to stand, bend, and move for extended periods.
Comfortable working in a hot, fast-paced environment.
Must be able to lift up to 50 pounds.
Work Environment:
This role requires working in a collaborative, high-energy kitchen where attention to detail and consistency are essential.
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