Line Cook

3 years

Position Summary

The Line Cook works within the kitchen to prepare all food items, demonstrating proficiency in knife skills, portioning, cooking, and plating. This role is responsible for executing dishes on the menu with exceptional quality and precision, adhering to established recipes and safety standards, and maintaining a clean and organized workstation. Line Cooks also contribute to preparing family meals for staff.

About You:

• Skilled Culinary Professional: You possess strong knife skills and experience in various cooking methods, with a keen eye for detail in portioning and plating.
• Quality & Consistency Focused: You are committed to preparing food products to high standards, ensuring consistency in taste, presentation, and adherence to recipes.
• Organized & Efficient: You thrive in a fast-paced kitchen environment, managing your station effectively, prioritizing tasks, and minimizing waste.
• Team Player: You work collaboratively with fellow kitchen staff and communicate effectively with chefs to ensure smooth service.
• Hygiene & Safety Conscious: You uphold the highest standards of cleanliness and food safety, diligently following DOH regulations and workplace safety protocols.

What You'll Do:

1. Food Preparation & Execution

• Ensure that all food products are prepared and cooked to perfection, following established recipes and standards.
• Pay careful attention to any special dietary restrictions or approved special requests for guests.
• Follow the prep list created by chefs, ensuring all necessary mise en place is complete.
• Perform knife skills as directed by the chef on duty.
• Prepare and portion sauces accurately for dining room service.
• Prepare, cook, and plate orders for guests with precision and efficiency.
• Contribute to preparing family meals for the staff daily.
• Execute dishes with quality and maintain safety standards in the kitchen.

1. Kitchen Operations & Maintenance

• Keep the floor in the work or service area clean, dry, and free of debris.
• Maintain a sanitary kitchen and workstation throughout the shift.
• Clean and maintain all kitchen equipment and utensils properly.
• Maintain appropriate portion control for all dishes.
• Manage proper storing temperatures and labels according to DOH regulations.
• Control and limit waste through efficient preparation and proper storage.
• Maintain cleanliness of all storage areas: dry storage, walk-in cooler, freezers, paper good storage, chemical storage, locker room, and any other storage areas.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash, etc.
• Sweep and dry mop floors as needed.
• Follow proper rotation procedures according to DOH regulations (FIFO - First In, First Out).
• Perform other kitchen duties as assigned by chefs or management.

III. Compliance & Communication

• Maintain sanitation to Department of Health standards.
• Inform Chef on Duty immediately of any DOH or OSHA/workplace safety violations.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Communicate problems and ideas to the Chef on Duty and/or Manager on Duty.

Required Knowledge/Skills/Abilities:

• 2+ years of experience as a Line Cook or a role of similar caliber.
• Detail-oriented with a strong focus on culinary precision.
• Understanding of hygiene and food safety rules.
• Multi-tasking abilities.
• Ability to remain calm and professional in a fast-paced work environment.

Requirements:

• Required Food Handlers Certification.
• 2+ years of experience as a Line Cook or a role of similar caliber.
• Understanding of hygiene and food safety rules.
• Ability to remain calm and professional in a fast-paced work environment.

Essential Functions:

• Able to comprehend and follow written and verbal directions.
• Able to speak and understand English.
• Able to understand basic math.

• Able to work independently or as part of a team.
• Able to lift at least 30 pounds on a regular basis.
• Able to bend, stoop, stand, and perform extensive walking for 8-10 hours a day.
• Adaptable in a fast-paced and challenging work environment.
• Organized approach to projects.
• Able to take and give direction.
• Able to approach their work with a sense of ownership and work with a sense of urgency.
• Able to work nights, weekends, and holidays, and variable schedule, per the needs of the business.
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress.
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook.
• Strict adherence to posted schedule and clock in/out at times.Communicate information effectively and efficiently.
• Participate in community events and ensure corporate social responsibility goals of the Company are met.
• Attend mandatory meetings.
• Adhere to all HR policies and guidelines.
• Perform all other related and compatible duties as assigned by the Management Team.

Compensation: Hourly ($16.50 - $21.00)

Ability to work collaboratively in a team environment

Strong Communication Skills

Attention to Detail in Food Preparation

Time Management Skills

Ability to Follow Safety Protocols

Problem Solving Skills

Ability to Handle Stress Effectively

Commitment to Quality in Food Service

Flexibility in work schedule

Ability to prioritize tasks

Strong Work Ethic

Customer Service Orientation

Ability to Adapt to Changing Situations

Knowledge of Food Storage and Handling Procedures

Ability to Maintain a Positive Attitude in a Busy Environment

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