Line Cook

Best Western Downtown Casper•Casper, WY

24d•Onsite

About The Position

As a line cook your your goals are to prepare high-quality menu items in a fast-paced kitchen, maintained food safety standards, managed station setup and inventory, and collaborated with the kitchen team to ensure efficient service and consistent food quality. Prepared and cooked menu items according to recipes, quality standards, and food safety guidelines. Set up and stocked workstations with ingredients, equipment, and supplies before each shift. Maintained a clean, organized, and sanitary work area in compliance with health regulations. Monitored food quality, portion sizes, and presentation to ensure consistency. Worked efficiently during high-volume service while meeting ticket time goals. Operated kitchen equipment safely, including grills, fryers, ovens, and sauté stations. Assisted with food preparation, inventory rotation, and restocking ingredients as needed. Followed proper food storage, labeling, and temperature control procedures. Collaborated with chefs and kitchen staff to maintain smooth kitchen operations. Minimized food waste while maintaining high standards of quality and efficiency.

Requirements

Ability to prepare high-quality menu items.
Knowledge of food safety standards.
Skills in station setup and inventory management.
Ability to collaborate with kitchen team.
Proficiency in cooking menu items according to recipes and quality standards.
Ability to set up and stock workstations.
Knowledge of health regulations for maintaining a clean and sanitary work area.
Ability to monitor food quality, portion sizes, and presentation.
Efficiency in high-volume service and meeting ticket time goals.
Safe operation of kitchen equipment (grills, fryers, ovens, sauté stations).
Assistance with food preparation, inventory rotation, and restocking.
Adherence to proper food storage, labeling, and temperature control procedures.
Collaboration with chefs and kitchen staff.
Ability to minimize food waste.

Responsibilities

Prepare high-quality menu items in a fast-paced kitchen.
Maintain food safety standards.
Manage station setup and inventory.
Collaborate with the kitchen team to ensure efficient service and consistent food quality.
Prepare and cook menu items according to recipes, quality standards, and food safety guidelines.
Set up and stock workstations with ingredients, equipment, and supplies before each shift.
Maintain a clean, organized, and sanitary work area in compliance with health regulations.
Monitor food quality, portion sizes, and presentation to ensure consistency.
Work efficiently during high-volume service while meeting ticket time goals.
Operate kitchen equipment safely, including grills, fryers, ovens, and sauté stations.
Assist with food preparation, inventory rotation, and restocking ingredients as needed.
Follow proper food storage, labeling, and temperature control procedures.
Collaborate with chefs and kitchen staff to maintain smooth kitchen operations.
Minimize food waste while maintaining high standards of quality and efficiency.