Line Cook

Trailborn Hotel Management LLC•Jackson, WY

7d•Onsite

About The Position

The Line Cook is responsible for preparing, cooking, and presenting menu items according to established recipes, portion standards, and food-safety guidelines. This role works closely with the kitchen team to ensure efficient operations, consistent quality, and timely service.

Requirements

Previous kitchen or line cook experience preferred; culinary training a plus.
Knowledge of basic cooking techniques, knife skills, and kitchen equipment.
Ability to follow recipes and meet production timelines.
Understanding of food safety and sanitation regulations.

Responsibilities

Prepare ingredients such as chopping vegetables, portioning proteins, and measuring ingredients.
Cook menu items according to standardized recipes, quality standards, and presentation guidelines.
Set up and stock station with all necessary supplies before service.
Ensure all food is prepared at the correct temperatures and cooked accurately.
Maintain a clean, organized, and fully stocked workstation throughout the shift.
Rotate and label ingredients following FIFO (First In, First Out) standards.
Communicate low-stock or out-of-stock items to the kitchen supervisor or chef.
Follow all food safety guidelines, health regulations, and sanitation standards.
Properly handle and store food to prevent contamination or spoilage.
Clean and sanitize workstations, equipment, and tools before, during, and after service.
Coordinate with other cooks, chefs, servers, and kitchen staff to ensure smooth service.
Communicate effectively during service rushes, menu changes, and special requests.
Assist teammates when needed to maintain kitchen efficiency.
Maintain portion control, plate presentation, and timing standards.
Report any equipment malfunctions or maintenance needs.
Ensure dishes meet the restaurant’s quality expectations before leaving the line.