Line Cook Jobs

About The Position

Requirements

• At least two years of experience in a high-volume kitchen.
• Comfort using Microsoft Word and Excel.
• High school diploma or GED equivalent, and a professional diploma or food services management qualification.
• Knowledge of ingredients and kitchen equipment.
• Knife and food-preparation skills.
• Positive attitude and ability to work well with others.
• Ability to attend to, convey, and understand others’ comments and questions.
• Accuracy and thoroughness in performing work.
• Effective oral communication skills.
• Customer-oriented approach while following company procedures.
• Initiative and ability to make decisions or take action to solve problems or reach goals.
• Ability to build relationships with customers and coworkers.
• Valid driver’s license.
• Eligible to work in the United States.

Responsibilities

• Oversee and coordinate food preparation activities in the kitchen, pantry, and storeroom.
• Follow recipes and restaurant specifications for food control, portioning, and presentation.
• Determine serving quantities for food and beverages to control portion costs while working sanitarily and on time.
• Oversee kitchen staff and line cooks, and ensure the cleanliness of the kitchen and equipment.
• Taste, smell, and observe food to ensure it meets recipe and appearance standards.
• Manage inventory, storage, and distribution of food and supplies.
• Purchase food and kitchen supplies as needed.
• Train new hires.
• Set prices for items with direct supervisor approval, as applicable.
• Plan, change, and standardize recipes to increase servings with direct supervisor approval, as applicable.
• Track and report food waste.
• Prepare and portion foods, and use food surpluses and leftovers.
• Maintain a clean and sanitary work area.