Job Title: Line Cook

Job Summary: A line cook is responsible for the preparation, cooking, and plating of food items in a restaurant's kitchen. They work under the direction of the head chef or kitchen manager and collaborate with other kitchen staff to ensure efficient and timely food production.

Key Responsibilities:

1. Food Preparation: Prepare and portion food items as per the menu and recipe specifications. This includes cutting, chopping, slicing, and marinating ingredients.

2. Cooking: Cook food items according to established recipes, methods, and cooking techniques. This involves grilling, frying, sautéing, baking, and other cooking methods.

3. Quality Control: Ensure that all dishes are cooked to the correct temperature and meet quality standards in terms of taste, appearance, and portion size.

4. Food Safety: Adhere to food safety and hygiene standards, including proper handling, storage, and labeling of food items. Follow all sanitation and safety procedures.

5. Timing: Coordinate with other kitchen staff to ensure that all orders are prepared and delivered to customers in a timely manner, maintaining a smooth flow in the kitchen.

6. Stock Management: Monitor and manage inventory levels of ingredients and notify the kitchen manager or chef when supplies are running low. Assist in receiving and storing deliveries.

7. Cleanliness: Keep the kitchen and workstations clean and organized at all times. Clean and maintain kitchen equipment and utensils.

8. Menu Knowledge: Stay informed about the restaurant's menu and any specials or changes. Be able to answer customer questions about dishes and ingredients.

9. Teamwork: Collaborate effectively with other members of the kitchen team, including chefs, sous chefs, prep cooks, and dishwashers, to ensure a smooth operation.

10. Adaptability: Be able to handle a fast-paced, high-pressure kitchen environment and be flexible in adapting to changing menu items and customer demands.

Requirements:

• Previous experience as a line cook or in a similar role in a restaurant or food service establishment.
• Knowledge of various cooking techniques and culinary terminology.
• Familiarity with kitchen equipment and tools.
• Understanding of food safety and sanitation standards.
• Ability to work well under pressure and in a fast-paced environment.
• Strong communication and teamwork skills.
• Physical stamina and the ability to stand for extended periods.
• Flexibility in work hours, including evenings, weekends, and holidays.

Preferred Qualifications:

• Culinary school or formal culinary training.
• ServSafe or other food safety certification.
• Knowledge of specific cuisines or specialties (e.g., Italian, sushi, barbecue).
• Creativity in developing and presenting new dishes or menu items.

A line cook is a critical part of a restaurant's kitchen team, contributing to the overall success of the establishment by consistently delivering high-quality dishes to customers. They play a pivotal role in ensuring the restaurant's reputation for good food and service.