Line Cook

General Description: 

Cook meats, fish, vegetables, soups, and food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation, including plating and garnishing of cooked items, and preparing garnishes for all menu item plates. 

Specific Tasks: 

• Inspect, clean, and maintain food prep areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. 

• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, etc. 

• Ensure the freshness of food ingredients by checking for quality, keeping track of old and new items, and rotating stock. 

• Knows and complies consistently with restaurants’ standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. 

• Responsible for the quality of products served. 

• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period. 

• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures 

• Season and cook food according to recipes. 

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods. 

• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment. 

• Portion, arrange, and garnish food according to standard portion sizes and recipes. 

• Observe and test food to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing it with utensils. 

• Follow proper plate presentation and garnish set. 

• Wash, peel, cut, and seed fruits and vegetables to prepare for consumption. 

• Assist in food prep assignments during off-peak periods as needed. 

• Assist other cooks during rush periods. 

• Closes or opens the kitchen following the closing or opening checklist per station. 

• Maintains communication with the culinary team. 

• Take guests’ allergies with the utmost seriousness and comply with the Allergy Protocol set by the restaurant 

• Comply with all safety and sanitation (including handwashing) guidelines and procedures 

• Attend all scheduled meetings and offer suggestions for improvement. 

• Fill in when needed to ensure guest service standards. 

• Boka Restaurant Group operates on a seven-day-per-week schedule; consistent and reliable attendance is mandatory. 

• Conduct regular tastings to ensure consistency and high-quality food. 

• Ensure uniform and grooming standards are met. 

• This role requires scheduling flexibility to support a smooth transition to BRG operations. 

Physical Requirements 

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds 

• Safely and effectively use all necessary tools and equipment 

• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces 

Environmental Factors 

• Ability to bear exposure to hot and cold environments 

• Safely and effectively work with various cleaning chemicals

Expectations: 

• Hospitable: We are known for exceptional guest service in all of our pursuits, and it is your job to uphold these high standards, and to find ways to go above and beyond the guests’ expectations. 

• Positive, Personable, and Professional. As we all work closely together, we always want to bring positive energy to the group. It is important to clearly, politely, directly and effectively communicate with your team, managers, and guests. 

• Flexible. This is of utmost importance, as the restaurant industry can be very unpredictable. Be willing to do what is asked of you if it benefits the Group as a whole. 

• Accountable and Responsible. We each hold ourselves accountable to follow through on all commitments with a sense of urgency and consistency. It is important to be accountable for your actions. 

• Solution Orientated. We work in an extremely fast-paced environment, and many aspects of our careers require quick thinking and the ability to manage many things at once. Should any problems arise in any facet of your work, you should be able to identify the problem and offer thoughtful, achievable, and appropriate solutions