Line Cook FT
About The Position
The Line Cook prepares quality dishes according to restaurant specifications and provides timely, excellent food quality and presentation. The role supports smooth restaurant service by maintaining stocked line stations, following food preparation and presentation standards, and complying with sanitation and health requirements. The Line Cook maintains kitchen equipment and work areas, assists with daily cleaning, reports maintenance needs to the Executive Chef, and follows departmental and restaurant policies. The position also calls for teamwork, guest engagement, and the ability to work independently in a dynamic, fast-paced environment.
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 and ability 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 and compliance with policies and health regulations.
- Maintain a clean work station and associated kitchen equipment, 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 set by the Employee Handbook and management.
- Build positive working relationships with teammates and establish rapport with guests and people of varied personalities.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
