Line Cook

5 years

Job Title: Line Cook

Job Summary:

A Line Cook is responsible for preparing, cooking, and presenting food in a fast-paced kitchen environment. They work under the direction of the Head Chef or Kitchen Manager, ensuring that dishes are prepared and served according to the restaurants specifications and high standards of quality. Line Cooks are typically assigned specific cooking stations, such as grill, saute, fry, or prep, and must maintain cleanliness, organization, and a safe working environment.

Key Responsibilities:

Food Preparation: Prepare ingredients according to recipes and standards, including chopping, marinating, and portioning.

Cooking and Plating: Cook food items on assigned stations, ensuring consistency in taste, temperature, and presentation. Plate dishes for service.

Station Management: Maintain cleanliness and organization of assigned stations, including all equipment and tools.

Order Execution: Work efficiently to prepare dishes based on customer orders, ensuring timely delivery during service.

Quality Control: Monitor the quality of food, ensuring that it meets restaurant standards for taste, texture, and appearance.

Safety and Cleanliness: Follow all food safety protocols, including proper storage, handling, and sanitation practices.

Collaboration: Work as part of a team with other cooks, kitchen staff, and front-of-house employees to ensure smooth service.

Inventory Management: Assist with stocking and replenishing ingredients and supplies as needed.

Maintenance: Assist in maintaining kitchen equipment and ensuring all cooking tools are in working order.

Skills and Qualifications:

Proven experience as a Line Cook or in a similar culinary role.

Familiarity with kitchen equipment and cooking techniques.

Ability to work efficiently and under pressure.

Strong attention to detail and ability to multitask.

Excellent communication and teamwork skills.

Knowledge of food safety regulations and hygiene standards.

Physical Requirements:

Ability to stand for long periods.

Ability to lift up to 50 pounds.

Manual dexterity for working with kitchen tools and equipment.

Work Environment:

Fast-paced, high-pressure kitchen environment.

Must be able to work evenings, weekends, and holidays as required.

Compensation: Based on experience and location.

This role is essential for ensuring the smooth operation of the kitchen and delivering high-quality food to customers in a timely manner.

Compensation: Hourly ($16.50 - $21.00)

Benefits & Perks: Dining Discounts

Food Preparation

Cooking and Plating

Station management

Order Execution

Quality Control

Safety and Cleanliness

Collaboration

Inventory Management

Maintenance

Familiarity With Kitchen Equipment and Cooking Techniques

Ability to Work Efficiently and Under Pressure

Strong Attention to Detail and Ability to Multitask

Excellent Communication and Teamwork Skills

Knowledge of Food Safety Regulations and Hygiene Standards

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