Line Cook

Job duties include but are not limited to:

• Ingredient Preparation: Washing, chopping, slicing, dicing, and portioning fruits, vegetables, meats, and other food items.

• Following Recipes: prepping soups, baking desserts, and making stocks/sauces etc.

• Food Preparation: Line cooks chop, slice, dice, mix, and prepare ingredients according to recipes.

• Food Storage and Labeling: Following the cooling procedures, properly storing prepared ingredients, labeling them with dates, adding your name and contents, and maintaining inventory and quality assurance.

• Maintaining a Clean and Organized Workspace: Ensuring the kitchen area, equipment, and utensils are clean and sanitized.

• Knowledge of Food Safety Standards: Following proper food handling procedures and maintaining a safe working environment and storage practices.

• Assisting with Basic Cooking Tasks: May be asked to prepare simple dishes like salads, sauces, or dressings.

• Communicating: Interacting with Kitchen Manager, kitchen staff, expo/food runners and service staff  to ensure smooth customer experience.  

• Attention to Detail: Ensuring accuracy in ingredient preparation and measurements.

• Ability to Work in a Fast-Paced Environment: Handling multiple tasks and demands in a busy kitchen.

• Food Quality assurance: Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or checking with a temperature. 

• Cooking: Line cook food using various methods like grilling, frying, sautéing, and baking.

• Plating: Line cooks arrange and present dishes according to the menu’s specifications.

• Station Management: They maintain a clean and organized workspace, ensuring all the food items are stocked and are available.

• Food Safety: They adhere to strict food safety and sanitation guidelines, including proper handling and storage of food.

• Inventory Management: line cooks are responsible for tracking inventory, restocking items in their station, and managing waste.

• Teamwork: They collaborate with other kitchen staff to ensure efficient and timely service.

• Attention to Detail: Ensuring food is prepared and presented to the restaurant's standards and adhering to customer requests/modifications.

• Following Prep Lists: Must always follow the recipes, working from lists created by the Kitchen Manager to prepare ingredients for specific dishes and menu items.

• Complete end of shift duties, including sanitizing, cleaning, restocking, organizing and preparing station for next shift, and cleaning of station equipment.

• Cleaning Equipment: Stove, Grill, Fryer, Coolers, Hood, and Station. 

• Assist with additional duties and support other departments as needed during service, including stepping in to perform BOH tasks.

• Other duties as needed.

Qualifications:

• Cooking Skills: Proficiency in various cooking techniques and knowledge of different flavors and textures.

• Speed and Precision: Ability to work quickly and accurately, especially during busy service periods.

• Knife Skills: Proficiency in various cutting techniques for different food items.

• Ability to read recipes/order tickets in English.

• Must have weekend availability and work a minimum of 3 shifts per week.

• Must be able to work with a team and effectively with other staff.

• Must be able to follow safety protocol when moving 

• Must be able to get along with others.

• Dependable, on time attendance, and able to follow company policies, procedures, and service standards

Physical Requirements:

• Being able to stand for extended periods and perform repetitive tasks

• Spend time using a knife,  carrying large pots and using the oven, etc.

• Spend time bending, reaching, crawling and/or twisting the body

• Spend time lifting heavy weight up to 50 pounds

• Spend time standing on feet for long hours

• Spend time in possible hot and cold temperatures (ie near oven, in freezer)

• Required to wear common protective clothing such as slip resistant shoes, gloves, hats/hair nets, apron, chef jackets/pants.

Please note the above listed is intended to describe the general duties, responsibilities, and requirements for performance in this position. It should not be construed as a comprehensive or complete statement of duties, responsibilities, or requirements. The Company reserves the right to amend this job description as it deems necessary.

Job duties include but are not limited to:

• Ingredient Preparation: Washing, chopping, slicing, dicing, and portioning fruits, vegetables, meats, and other food items.

• Following Recipes: prepping soups, baking desserts, and making stocks/sauces etc.

• Food Preparation: Line cooks chop, slice, dice, mix, and prepare ingredients according to recipes.

• Food Storage and Labeling: Following the cooling procedures, properly storing prepared ingredients, labeling them with dates, adding your name and contents, and maintaining inventory and quality assurance.

• Maintaining a Clean and Organized Workspace: Ensuring the kitchen area, equipment, and utensils are clean and sanitized.

• Knowledge of Food Safety Standards: Following proper food handling procedures and maintaining a safe working environment and storage practices.

• Assisting with Basic Cooking Tasks: May be asked to prepare simple dishes like salads, sauces, or dressings.

• Communicating: Interacting with Kitchen Manager, kitchen staff, expo/food runners and service staff  to ensure smooth customer experience.  

• Attention to Detail: Ensuring accuracy in ingredient preparation and measurements.

• Ability to Work in a Fast-Paced Environment: Handling multiple tasks and demands in a busy kitchen.

• Food Quality assurance: Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or checking with a temperature. 

• Cooking: Line cook food using various methods like grilling, frying, sautéing, and baking.

• Plating: Line cooks arrange and present dishes according to the menu’s specifications.

• Station Management: They maintain a clean and organized workspace, ensuring all the food items are stocked and are available.

• Food Safety: They adhere to strict food safety and sanitation guidelines, including proper handling and storage of food.

• Inventory Management: line cooks are responsible for tracking inventory, restocking items in their station, and managing waste.

• Teamwork: They collaborate with other kitchen staff to ensure efficient and timely service.

• Attention to Detail: Ensuring food is prepared and presented to the restaurant's standards and adhering to customer requests/modifications.

• Following Prep Lists: Must always follow the recipes, working from lists created by the Kitchen Manager to prepare ingredients for specific dishes and menu items.

• Complete end of shift duties, including sanitizing, cleaning, restocking, organizing and preparing station for next shift, and cleaning of station equipment.

• Cleaning Equipment: Stove, Grill, Fryer, Coolers, Hood, and Station. 

• Assist with additional duties and support other departments as needed during service, including stepping in to perform BOH tasks.

• Other duties as needed.

Qualifications:

• Cooking Skills: Proficiency in various cooking techniques and knowledge of different flavors and textures.

• Speed and Precision: Ability to work quickly and accurately, especially during busy service periods.

• Knife Skills: Proficiency in various cutting techniques for different food items.

• Ability to read recipes/order tickets in English.

• Must have weekend availability and work a minimum of 3 shifts per week.

• Must be able to work with a team and effectively with other staff.

• Must be able to follow safety protocol when moving 

• Must be able to get along with others.

• Dependable, on time attendance, and able to follow company policies, procedures, and service standards

Physical Requirements:

• Being able to stand for extended periods and perform repetitive tasks

• Spend time using a knife,  carrying large pots and using the oven, etc.

• Spend time bending, reaching, crawling and/or twisting the body

• Spend time lifting heavy weight up to 50 pounds

• Spend time standing on feet for long hours

• Spend time in possible hot and cold temperatures (ie near oven, in freezer)

• Required to wear common protective clothing such as slip resistant shoes, gloves, hats/hair nets, apron, chef jackets/pants.

Please note the above listed is intended to describe the general duties, responsibilities, and requirements for performance in this position. It should not be construed as a comprehensive or complete statement of duties, responsibilities, or requirements. The Company reserves the right to amend this job description as it deems necessary.