Line Cook

TKS Restaurants•Boynton Beach, FL

13d•$0 - $16

About The Position

The Line Cook participates in day-to-day kitchen operations, helping control food quality, labor, product inventory, and kitchen workflow while maintaining a clean and sanitary work area. The role oversees and coordinates food preparation activities in the kitchen, pantry, and storeroom, and may purchase food and kitchen supplies as needed. The Line Cook follows restaurant recipes and controls portion sizes and presentation specifications. The position includes preparing and portioning food, tracking and reporting food waste, and using food surpluses and leftovers. With direct supervisor approval, the Line Cook may set item prices and plan, change, or standardize recipes. The role also oversees kitchen staff and line cooks, checks food quality through observation and tasting, maintains kitchen and equipment cleanliness, and trains new hires.

Requirements

At least two years of experience in a high-volume kitchen.
Comfort with Microsoft Word and Excel.
High school diploma or GED equivalent, a professional diploma, or food services management qualification.
Knowledge of ingredients and kitchen equipment.
Knife and food preparation skills.
Positive attitude and ability to work well with others.
Ability to attend to, convey, and understand others’ comments and questions.
Accuracy and thoroughness in performing work.
Effective oral communication skills.
Ability to meet customer needs while following company procedures.
Initiative and ability to make decisions or take action to solve problems or reach goals.
Ability to build relationships with customers and coworkers.
Valid driver’s license.
Eligibility to work in the United States.

Responsibilities

Oversee and coordinate food preparation activities in the kitchen, pantry, and storeroom.
Follow recipes and control portions and presentation according to restaurant specifications.
Specify serving quantities for food and beverages to control portion costs, while working sanitarily and in a timely manner.
Oversee kitchen staff and line cooks; ensure the kitchen and equipment are clean.
Taste, smell, and observe food to ensure it meets recipe and appearance standards.
Manage inventory, storage, and distribution of food and supplies.
Purchase food and kitchen supplies as needed.
Train new hires.
Set prices for items with direct supervisor approval, as applicable.
Plan, change, and standardize recipes with direct supervisor approval, as applicable.
Track and report food waste.
Prepare and portion foods and utilize surpluses and leftovers.