Fine Dining Line Cook

GSR LLC•Daniels, WV

About The Position

The Fine Dining Line Cook plays a critical role in delivering an exceptional culinary experience by preparing high-quality dishes in a fast-paced, upscale restaurant environment. This position requires meticulous attention to detail, precision in cooking techniques, and a deep understanding of fine dining standards to ensure every plate meets the establishment's excellence. The line cook will collaborate closely with the kitchen team to maintain smooth operations, uphold food safety regulations, and manage timely food preparation during service hours. This role demands creativity, consistency, and the ability to work efficiently under pressure while maintaining a clean and organized workstation. Ultimately, the Fine Dining Line Cook contributes directly to guest satisfaction and the restaurant’s reputation by producing visually appealing and flavorful dishes that align with the menu’s culinary vision.

Requirements

Proven experience as a line cook in a fine dining or upscale restaurant setting.
Knowledge of culinary techniques, food preparation, and plating standards specific to fine dining.
Ability to work efficiently in a high-pressure kitchen environment with strong time management skills.
Understanding of food safety and sanitation standards as required by local health regulations.
High school diploma or equivalent.

Nice To Haves

Formal culinary training or certification from an accredited culinary school.
Experience with specialized cooking techniques such as sous vide, molecular gastronomy, or advanced butchery.
Familiarity with seasonal and locally sourced ingredients to enhance menu offerings.
Strong teamwork and communication skills within a diverse kitchen staff.

Responsibilities

Prepare and cook menu items according to standardized recipes and presentation guidelines to ensure consistency and quality.
Coordinate with sous chefs and other kitchen staff to manage food preparation and plating during service periods.
Maintain cleanliness and organization of the line station, including proper storage of ingredients and adherence to sanitation standards.
Monitor inventory levels and communicate supply needs to the kitchen management team to avoid shortages during service.
Adhere strictly to food safety and hygiene regulations to ensure a safe dining experience for guests.