Line Cook FT
About The Position
The Line Cook prepares and presents quality dishes according to restaurant specifications while supporting smooth kitchen operations. The role includes maintaining food supplies at line stations, following established preparation and presentation standards, and complying with portion, cooking, quality, sanitation, and food-safety requirements. The Line Cook maintains clean work areas and kitchen equipment, assists with daily cleaning throughout kitchen and storage areas, and reports maintenance needs to the Executive Chef. The position also calls for teamwork, positive guest interactions, and flexibility in a dynamic, fast-paced restaurant environment.
Requirements
- Time-management and organizational ability to support high-quality food production.
- Ability to work with minimal direction or supervision to complete assigned tasks.
- Food Handler Certification, if applicable.
- Training in knife skills and basic kitchen equipment use.
- Ability to multitask in a dynamic, fast-paced environment.
- Ability to establish positive rapport with people of varied personalities.
- Flexible schedule and ability to work evenings, weekends, and holidays when needed.
Nice To Haves
- Two years of previous restaurant and/or culinary experience in a high-volume, full-service restaurant is preferred.
Responsibilities
- Provide excellent-quality food and 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 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, restaurant rules, and regulations in the Employee Handbook and as set by management.
- Build working relationships with teammates and develop guest relationships that encourage return visits.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
