Line Cook

The Line Cook is responsible for preparing and executing menu items according to recipes, quality standards, and kitchen procedures. This role plays a key part in ensuring consistency, food safety, and timely service in a fast-paced kitchen environment.

Key Responsibilities:

• Prepare and cook menu items according to established recipes and standards.

• Set up and stock stations with necessary supplies and ingredients.

• Ensure food is cooked, seasoned, and plated properly before leaving the kitchen.

• Maintain cleanliness and organization of workstations throughout service.

• Follow proper food handling, sanitation, and safety procedures.

• Assist with receiving, rotating, and storing inventory.

• Communicate effectively with other kitchen staff to ensure smooth service.

• Support other team members as needed, including prep work and dishwashing.

• Adhere to portion controls, minimize waste, and help manage food costs.

• Perform opening, closing, and side duties as assigned by the Chef or Kitchen Manager.

Qualifications:

• Previous cooking experience in a restaurant or hospitality environment preferred.

• Knowledge of kitchen equipment, knife skills, and food safety standards.

• Ability to work quickly and efficiently in a fast-paced setting.

• Strong teamwork, communication, and problem-solving skills.

• Flexibility to work nights, weekends, and holidays as needed.

Physical Requirements:

• Ability to stand, bend, and move for extended periods.

• Comfortable working in a hot, fast-paced environment.

• Must be able to lift up to 50 pounds.

Work Environment:
This role requires working in a collaborative, high-energy kitchen where attention to detail and consistency are essential.