Position Overview
The Line Cook is responsible for preparing, cooking, and assembling menu offerings in a high-volume, fast-paced environment. This role requires adherence to established guidelines for food preparation, cleanliness, food safety, and equipment maintenance to ensure consistent quality and customer satisfaction.
Key Responsibilities
Prepare and cook menu items according to established recipes and specifications.
Stock and maintain sufficient levels of food products at line stations to ensure smooth service.
Portion food items prior to cooking based on standard sizes and specifications.
Maintain cleanliness and sanitation of workstations, including tables, shelves, grills, fryers, and other equipment.
Prepare items for various cooking methods such as broiling, grilling, frying, and sautéing.
Follow proper plating and portioning guidelines, including garnishing of dishes.
Assist with food preparation during off-peak hours as needed.
Close the kitchen following proper procedures and closing checklists.
Attend scheduled employee meetings and contribute improvement suggestions.
Complete assigned opening, mid, and closing sidework as directed.
Work a flexible schedule based on business volume demands.
Participate in ongoing training programs, both in-house and external.
Qualifications
Minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months of experience in a high-volume kitchen setting.
Clear communication skills to effectively coordinate with kitchen and dining room staff.
Ability to lift, reach, bend, and safely maneuver items weighing up to 50 pounds.
Basic knowledge of food safety practices and dining service procedures.
Capability to work in a standing position for long periods (6 to 9 hours).
Willingness to adhere to appearance guidelines and standards.
Physical and Work Environment Requirements
The Line Cook must be able to work on their feet for extended periods, typically between 6 to 9 hours. They must be able to lift and maneuver items up to 50 pounds and withstand the demands of a fast-paced kitchen environment, including heat and noise levels. Flexibility to work various shifts based on business needs is required.
Core Competencies
Attention to detail to ensure food quality and presentation standards are met.
Time management skills to efficiently handle high-volume service periods.
Ability to work as part of a team and support fellow kitchen staff as needed.
Commitment to safety and sanitation practices in all areas of the kitchen.
Adaptability to handle varied tasks and changing service needs.
EEO Diversity Statement
Our organization is an equal opportunity employer and values diversity. We are committed to creating an inclusive environment for all employees and do not discriminate based on race, color, religion, gender, sexual orientation, national origin, disability, or veteran status.