Line Cook III
About The Position
The Line Cook III prepares and presents food to restaurant specifications, providing guests with excellent food quality, consistency, and timely professional service. The role requires maintaining productive working relationships with teammates, representing the restaurant positively, and helping create memorable guest experiences. The cook follows departmental and restaurant policies, maintains food safety and sanitation, stocks line stations, and keeps kitchen work areas and equipment clean. The position also involves learning and executing menu items according to agreed specifications and presentation standards, and assisting with daily cleaning throughout kitchen and food-storage areas.
Requirements
- At least five years of experience in a similar, related, or supportive position.
- Time-management and organizational abilities to support high-quality food production with little to no supervision.
- Ability to work with minimal direction or supervision and complete assigned tasks.
- Ability to multitask under pressure.
- Ability to read, write, and communicate verbally effectively and professionally with business departments, guests, and vendors.
- Ability to handle difficult situations and people diplomatically while maintaining professionalism.
- Ability to perform the essential duties satisfactorily, with reasonable accommodations where applicable.
- Food Handler Certification, if applicable.
- Training in knife skills and basic kitchen equipment.
- Flexible availability to work evenings, weekends, and holidays when needed.
Responsibilities
- Follow departmental policies, restaurant rules, and regulations established in the employee handbook and by management.
- Report maintenance or repair needs to the Executive Chef.
- Prevent food spoilage and contamination by following sanitation practices and health regulations.
- Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
- Stock and maintain sufficient food products at line stations for smooth service.
- Keep the work station and kitchen equipment clean and sanitary, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
- Ensure food is of excellent quality, presented properly, and produced in a timely manner.
- Learn and execute menu items according to agreed item specifications and presentation standards.
- Maintain knowledge of the menu to support proper guest service.
- Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
- Maintain sound working relationships with teammates and contribute to positive guest experiences.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
