Culinary Line Cook

Leroy Springs & Company INC•Fort Mill, SC

About The Position

Under supervision from the Chef, the Line Cook is responsible for setting up specific food prep stations in the kitchen and participates in preparation of food to serve to customers while ensuring compliance with established policies, procedures and standards of quality and safety.

Requirements

Must be able to work in a fast-paced, high energy and physically demanding environment
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Work schedule varies and will include working on days, nights, holidays, and weekends and requires standing and/or walking for extended periods
Can withstand working with wet floors and high temperatures
Previous high volume culinary experience, multiple stations a plus
High School Diploma or equivalent preferred
ServSafe Food Handler Certification; will train
ServSafe Alcohol Certification: will train
Current CPR, First Aid, AED certifications and Child Abuse prevention training; will train

Responsibilities

Food Preparation: Line cooks are responsible for preparing and portioning ingredients according to the recipes and standards set by the kitchen. This includes chopping, slicing, and marinating, among other tasks.
Cooking: Execute cooking techniques to prepare menu items, ensuring consistency in taste, texture, and appearance. This involves grilling, sautéing, baking, frying, and other cooking methods.
Plate Presentation: Create visually appealing and well-organized plates by arranging food items in an aesthetically pleasing manner. Attention to detail is crucial to maintain the restaurant's standards.
Station Organization: Keep the kitchen station organized and stocked with necessary ingredients, ensuring that all tools and equipment are in working order. This helps maintain efficiency during busy periods.
Timing and Coordination: Work collaboratively with other kitchen staff to ensure that all dishes are prepared and plated promptly. Coordination is essential to avoid delays in serving customers.
Adherence to Recipes: Follow recipes and guidelines provided by the head chef to maintain consistency in flavor, portion sizes, and overall quality of the dishes.
Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, including proper handling of raw ingredients, sanitation of work surfaces, and maintaining personal cleanliness to prevent contamination.
Communication: Effectively communicate with kitchen staff, servers, and management to relay information about the status of orders, ingredient shortages, and other relevant matters.
Problem Solving: Quickly address and resolve issues that may arise during the cooking process, such as equipment malfunctions, ingredient shortages, or unexpected changes in order volume.
Adaptability: Be flexible and adapt to changes in the menu, kitchen procedures, or work environment. Line cooks must be able to handle a fast-paced and dynamic kitchen setting.
Other duties as assigned.