Restaurant Line & Prep Cook

Thind Management•Houston, TX

About The Position

We are seeking a highly motivated and experienced Line & Prep Cook for our dining establishment who is responsible for playing a crucial role in the culinary experience we offer to our guests. You’ll be responsible for preparing and executing high quality dishes with precision and creativity. You will also be responsible for preparing ingredients, maintaining cleanliness, and supporting the kitchen team in ensuring smooth flow of operations during service.

Requirements

Proven experience as a Line Cook and/or Prep Cook
Knowledge of various cooking methods, ingredients, equipment, and procedures
Strong communication and teamwork skills
Ability to work effectively in a fast-paced, high-pressure environment
Knowledge of health, safety, and sanitation regulations pertaining to the restaurant industry
Flexibility to work evenings, weekends, and holidays are required

Nice To Haves

Culinary experience/certification is a plus

Responsibilities

Food Preparation: Prepare and cook menu items according to the specific specifications and recipes, ensuring the highest standards of taste, texture, and presentation
Station Management: Manage a specific station on the cooking line, ensuring all components of dishes are prepared and assembles in a timely manner during service
Quality Control: Maintain consistency in the quality of food products by adhering to the establishment standards and portion sizes
Collaboration: Work closely with other kitchen staff to coordinate food orders and maintain a smooth flow of service
Cleanliness & Hygiene: Adhere to sanitation and safety procedures, keeping the workstation clean and always organized
Adaptability: Be flexible to work in different kitchen stations as needed and assist in other duties as assigned by the chef
Ingredient Preparation: Wash, peel, and chop vegetables, portion meats, and prepare other ingredients as per the chef’s specifications
Stock Maintenance: Assist in keeping inventory of kitchen supplies and notify the chef of low stock items
Kitchen Organization: Maintain a clean and organized workspace, ensuring that all tools and equipment are properly stored
Training and Development: Conduct regular training sessions for the service team to enhance their product knowledge, service skills, and overall professionalism. Provide ongoing coaching and feedback to ensure continuous improvements and career development
Health and Safety Compliance: Ensure compliance with health, safety, and sanitation regulations throughout the restaurant. Monitor staff adherence to food handling protocols, cleanliness standards, and alcohol service guidelines