Line Cook

Position Overview: Line Cook

The Line Cook is responsible for preparing high-quality food items according to restaurant recipes and standards. This role involves working in a fast-paced environment, maintaining cleanliness, and adhering to health and safety regulations. The Line Cook ensures consistent food quality and presentation to deliver an exceptional dining experience.

Compensation: $15 - $17

Key Responsibilities:

• Food Preparation and Cooking:
  
  • Prepare ingredients and cook dishes per established recipes and menu specifications.
  • Ensure food is cooked and presented consistently in quality and appearance.
  • Safely and efficiently operate kitchen equipment like grills, fryers, ovens, and slicers.
  • Assist with menu development by suggesting new recipes or techniques.
• Kitchen Operations:
  
  • Set up and stock workstations with necessary supplies and ingredients.
  • Follow portion control standards and minimize waste.
  • Collaborate with kitchen staff to ensure smooth service during peak hours.
  • Communicate shortages, substitutions, or special requests to the team.
• Sanitation and Safety:
  
  • Maintain a clean and organized workstation throughout service.
  • Follow all health, safety, and hygiene standards, including proper food handling and storage.
  • Clean and sanitize kitchen equipment, utensils, and surfaces.
  • Adhere to food safety regulations, including proper temperature control and labeling.
• Team Collaboration:
  
  • Work closely with other cooks and kitchen staff for timely food preparation and service.
  • Participate in kitchen meetings and training sessions.
  • Assist in training new kitchen staff and promoting a positive team environment.

Qualifications:

• Proven experience as a line cook or in a similar role.
• Culinary school diploma or equivalent experience preferred.
• Strong knowledge of food preparation techniques, kitchen equipment, and food safety practices.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Excellent organizational and time management skills.

Physical Requirements:

• Ability to stand for extended periods and work in a hot, fast-paced environment.
• Ability to lift and carry items weighing up to 50 lbs.
• Manual dexterity for chopping, slicing, and preparing food