Line Cook - Full Time
About The Position
The Line Cook prepares quality dishes according to restaurant specifications and serves as an ambassador for the restaurant by helping create personal guest experiences. The role involves working closely with teammates, maintaining positive working relationships, and producing food to a high standard in a timely manner. The Line Cook stocks and maintains line stations, follows specified preparation and presentation standards, and consistently complies with portion sizes, cooking methods, kitchen rules, and food-safety requirements. The role also includes cleaning and maintaining workstations and kitchen areas, reporting repair needs to the Executive Chef, and following departmental and restaurant policies.
Requirements
- Time-management and organizational ability to support high-quality food production.
- Ability to complete assigned tasks with minimal direction or supervision.
- Food Handler Certification, if applicable.
- Training in knife skills and basic kitchen equipment usage.
- Ability to multitask in a dynamic, fast-paced environment.
- Ability to establish positive rapport with many types of personalities.
- Flexible schedule, with availability to work evenings, weekends, and holidays when needed.
Nice To Haves
- Two years of previous experience in a restaurant and/or culinary experience in a high-volume, full-service restaurant is preferred.
Responsibilities
- Provide excellent-quality food with appropriate presentation to guests in a timely manner.
- Stock and maintain sufficient food products at line stations for smooth service.
- Follow provided item specifications for preparation, execution, and presentation.
- Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
- Prevent food spoilage and contamination through proper sanitation practices and compliance with policies and health regulations.
- Maintain a clean workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat-top range, and refrigeration equipment.
- Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
- Report maintenance or repair needs to the Executive Chef.
- Follow departmental policies and restaurant rules and regulations established in the Employee Handbook and by management.
- Build sound working relationships with teammates and develop relationships with guests.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
