Line Cook
Position Purpose
The Line Cook is responsible for preparing food, cooking, and plating dishes according to menu specifications, recipe standards, and the Chef’s direction. This position may be assigned to either the hot line or cold line based on business needs, experience, and operational requirements.
Available Stations
Hot Line
Cold Line
Key Responsibilities / Accountabilities
Prepare, cook, and plate menu items according to recipes, portion standards, and Chef’s instructions.
Weigh, measure, and mix ingredients using proper kitchen tools and equipment.
Inspect food preparation and service areas to ensure compliance with safe and sanitary food-handling standards.
Season, cook, turn, and stir foods to ensure proper flavor, temperature, and even cooking.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, temperature checks, or piercing with utensils.
Portion, arrange, garnish, and present food properly before service.
Assist other cooks and kitchen stations during rush periods, emergencies, or as directed by management.
Bake, roast, broil, grill, fry, sauté, steam, and prepare meats, seafood, vegetables, and other menu items as needed.
Wash, peel, cut, and seed fruits and vegetables for food preparation.
Prepare ingredients and mise en place for daily service.
Estimate expected food consumption and communicate supply needs to the Chef or management.
Carve, trim, and prepare meats such as beef, veal, pork, lamb, and other proteins for hot or cold service.
Assist with breads, rolls, pastries, or other prep items when needed.
Maintain a professional demeanor with co-workers, managers, and guests at all times.
Follow all opening, closing, cleaning, and sanitation procedures.
Maintain cleanliness and organization of the assigned station throughout service.
Follow all company policies, safety procedures, and food-handling guidelines.
Minimum Essential Requirements
Previous line cook, prep cook, hot line, or cold line experience preferred.
Ability to work as part of a team in a fast-paced kitchen environment.
Strong personal cleanliness and proper uniform standards are required.
Basic food handling, food preparation, knife skills, and cleaning skills are required.
Strong time management skills and the ability to work under pressure during high-volume service.
Ability to follow recipes, procedures, and direction from the Chef and management team.
Active listening skills and willingness to learn.
Ability to communicate and understand direction in English to ensure workplace safety and proper execution of duties.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Basic reading and speaking comprehension skills.
Discipline to follow established standards and procedures.
Ability to lift up to 50 pounds.
Ability to stand, walk, bend, reach, and work on your feet for extended periods of time.
ADA Statement
Palladino’s Steak & Seafood will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
Additional Statement
This job description will be reviewed periodically as duties and responsibilities change based on business necessity. Essential and marginal job functions are subject to modification.
