Line Cook

Position Title: Line Cook

Reports To: Head Chef or Kitchen Manager

Job Overview: A Line Cook is a crucial part of the kitchen team responsible for preparing and assembling dishes to meet the restaurant's standards. This role requires precision, attention to detail, and the ability to work in a fast-paced environment.

Key Responsibilities:

1. Food Preparation:

   • Follow recipes, portion controls, and presentation specifications as set by the kitchen.
   • Prepare ingredients, such as vegetables, proteins, and sauces, ensuring freshness and quality.
   • Execute various cooking methods, including grilling, sautéing, and frying.

2. Cooking and Assembly:

   • Cook and plate dishes according to established standards, paying attention to presentation and portion control.
   • Collaborate with other kitchen team members to ensure timely and coordinated food production.

3. Quality Control:

   • Maintain a keen eye for detail, ensuring that each dish meets the restaurant's quality standards.
   • Monitor and adjust seasoning, temperature, and cooking times as needed.

4. Cleanliness and Sanitation:

   • Adhere to proper food handling, sanitation, and safety procedures.
   • Keep workstations clean and organized, following cleaning schedules and health department regulations.

5. Communication:

   • Communicate effectively with kitchen staff regarding menu items, specials, and customer feedback.
   • Collaborate with chefs and other team members to coordinate tasks and maintain a smooth kitchen operation.

6. Inventory Management:

   • Assist in monitoring and managing inventory levels, including notifying supervisors of low stock items.
   • Rotate and store food products to ensure freshness and minimize waste.

7. Adaptability:

   • Be flexible and able to handle multiple tasks simultaneously in a high-pressure environment.
   • Adapt to changes in menu items, recipes, and customer requests.

Qualifications:

• Previous minimum one year experience as a line cook or in a similar role is required
• Knowledge of various cooking methods, ingredients, equipment, and procedures.
• Understanding of proper food handling, sanitation, and safety guidelines.
• Ability to work collaboratively in a team environment.
• Strong organizational and time-management skills.
• Availability to work evenings, weekends, and holidays as needed.

Education: High school diploma or equivalent; culinary school or relevant certification is a plus.

This job description serves as a general guideline for the responsibilities and qualifications required for the position of Line Cook and may be subject to change based on the needs of the kitchen or restaurant.