Overview
As a Line Cook, you will play a crucial role in our kitchen operations by preparing high-quality food items in accordance with our recipes and standards. You will work closely with the culinary team to ensure that every dish is prepared efficiently, safely, and to the highest standards of quality.
Key Responsibilities
Food Preparation:
Prepare ingredients for cooking, including washing, chopping, and measuring.
Follow assigned recipes and portion control guidelines to ensure consistency and quality.
Cooking:
Cook menu items to order, ensuring food is served at the correct temperature and presentation.
Operate kitchen equipment such as grills, fryers, ovens, and stoves safely and efficiently.
Station Management:
Maintain a clean and organized workstation, adhering to health and safety regulations.
Monitor inventory levels and communicate needs to the executive chef.
Collaboration:
Work collaboratively with other kitchen staff to ensure timely food service.
Communicate effectively with front-of-house staff to accommodate customer requests and dietary restrictions.
Quality Control:
Taste and adjust seasonings as necessary to ensure flavor quality.
Adhere to food safety and sanitation guidelines at all times.
Cleaning and Maintenance:
Clean kitchen equipment and utensils after use, ensuring compliance with health and safety standards.
Assist in the overall cleanliness and organization of the kitchen and dining areas.
Qualifications
Education: High school diploma or equivalent; culinary degree or certification preferred. Serv Safe Certification is a plus.
Experience: Previous experience in a fast-paced kitchen environment as a line cook or similar role is preferred.
Skills:
Strong knife skills and proficiency in various cooking techniques.
Ability to work efficiently under pressure and in a fast-paced environment.
Excellent communication and teamwork skills.
Physical Requirements
Ability to stand for long periods and lift heavy items (up to 50 pounds).
Manual dexterity for operating kitchen equipment and tools.
Working Conditions
Fast-paced kitchen environment with exposure to heat and noise.
Flexible schedule, including evenings, weekends, and holidays as needed.