Line Cook

The Cake Bake Shop Admin LLC•Carmel, IN

105d

About The Position

The Line Cook prepares, cooks, and plates savory menu items while maintaining food quality, safety, and sanitation standards. The role requires culinary skills, attention to detail, and efficient work in a fast-paced kitchen while supporting kitchen operations and team success. Line Cooks follow standardized recipes, portion guidelines, and presentation standards; prepare ingredients; use a range of cooking techniques; monitor cooking temperatures and doneness; and plate food to company standards. They inspect, label, store, and rotate ingredients, maintain clean and organized work areas and equipment, and communicate preparation needs, shortages, hazards, and equipment issues to management. They also assist the kitchen team during busy periods, support opening and closing procedures as assigned, and maintain records as required. The position requires professional conduct, courteous communication, collaboration, and adherence to company policies. Employees must accurately record all hours worked; off-the-clock work is prohibited, and manager approval is required for shift extensions. Overtime is paid in accordance with applicable federal and state labor laws. Management may assign additional related duties within compliance standards.

Requirements

Knowledge of basic to advanced cooking techniques and kitchen equipment operation.
Understanding of food safety, sanitation, and proper food-handling procedures.
Ability to work efficiently in a fast-paced, high-volume kitchen environment.
Strong attention to detail and commitment to food quality and consistency.
Ability to multitask, prioritize tasks, and follow instructions accurately.
Effective communication and teamwork skills.
Ability to stand for extended periods and perform repetitive motions in a kitchen environment.

Nice To Haves

Prior experience as a line cook or in a professional kitchen environment is strongly preferred.

Responsibilities

Prepare, season, cook, and plate savory food items according to standardized recipes, portion guidelines, and presentation standards.
Bake, roast, broil, grill, sauté, and steam meats, fish, vegetables, and other food products using appropriate techniques.
Weigh, measure, and mix ingredients using kitchen utensils and equipment.
Regulate cooking equipment temperatures and monitor food during cooking to ensure safe temperatures and consistent results.
Check food doneness through tasting, temperature checks, and visual inspection.
Wash, peel, cut, trim, and prepare ingredients for cooking and service.
Inspect ingredients for freshness and quality, rotate stock using FIFO principles, and monitor shelf life.
Label, date, store, and rotate food products according to food safety and sanitation standards.
Maintain a clean, sanitized, and organized workstation, prep area, cooking surface, tools, and equipment.
Inspect and clean kitchen equipment, work surfaces, and food preparation areas in compliance with health department regulations.
Estimate preparation needs based on expected service volume and promptly communicate shortages to leadership.
Assist cooks and other kitchen team members during peak service times, emergencies, or staffing shortages.
Support opening and closing kitchen procedures as assigned.
Immediately report equipment malfunctions, safety hazards, and food safety concerns to management.
Maintain basic records related to food preparation, inventory usage, or production as required.
Maintain a professional appearance and demeanor, communicate courteously with guests and coworkers, follow company policies, and collaborate with other departments.
Accurately record all hours worked, refrain from off-the-clock work, and obtain manager approval for shift extensions.