Line Cook

TKS Restaurants•Westlake Village, CA

8h•$19 - $20

About The Position

The Line Cook participates in day-to-day kitchen operations, controlling food quality, labor, product inventory, and kitchen workflow while maintaining a clean and sanitary work area. The role coordinates food preparation across the kitchen, pantry, and storeroom; follows restaurant specifications for recipes, portions, and presentation; and helps ensure food is prepared safely and on time. It also includes overseeing kitchen staff and line cooks, managing supplies and food inventory, purchasing supplies as needed, training new hires, tracking food waste, and preparing and portioning food. With direct supervisor approval, the role may set item prices and plan, change, or standardize recipes.

Requirements

At least two years of experience in a high-volume kitchen.
Comfort using Microsoft Word and Excel.
High school diploma or GED equivalent, and 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.
Customer-oriented approach while following company procedures.
Initiative and ability to make decisions or take actions to solve problems or reach goals.
Ability to build relationships with customers and coworkers.
Valid driver’s license.
Must be eligible to work in the United States.

Responsibilities

Coordinate activities related to food preparation in the kitchen, pantry, and storeroom, and purchase food and kitchen supplies.
Follow restaurant recipes and control portions and presentation according to specifications.
Specify serving quantities for vegetables, meat, beverages, and desserts to control portion costs, while working sanitarily and in a timely manner.
Oversee kitchen staff and line cooks, and ensure the cleanliness of the kitchen and equipment.
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.
With direct supervisor approval, set prices for items.
With direct supervisor approval, plan, change, and standardize recipes to increase servings prepared.
Track and report food waste.
Prepare and portion foods, and utilize food surpluses and leftovers.
Maintain a clean and sanitary work area.