Line Cook

The Line Cook plays a key role in delivering consistent, high-quality dining experience by executing menu items with precision, consistency, and urgency in a fine-dining environment. This position is responsible for preparing and finishing dishes to established standards while maintaining high levels of food quality, presentation, and sanitation. Line Cooks must work efficiently under pressure, take full ownership of their station, follow all recipes and safety guidelines, and collaborate closely with kitchen leadership and teammates to ensure smooth service. 

Key Responsibilities

• Prepare, cook, and finish menu items to exact specifications with consistency, accuracy, and attention to detail
• Ensure food is executed and delivered simultaneously across stations while maintaining high quality, proper temperature, and presentation
• Follow all recipes, portion sizes, cooking techniques, plating standards, and quality guidelines consistently. 
• Execute service with urgency and precision while maintaining composure during high-volume and high-pressure periods
• Maintain a clean, safe, and organized workstation at all times, including proper sanitation of surfaces, tools, equipment, and storage areas
• Comply with all health, safety, food handling, and sanitation standards in alignment with local and national regulations
• Receive, understand, and execute instructions from the Executive Chef, Sous Chef, or Kitchen Leadership accurately and efficiently
• Communicate effectively with kitchen leadership and teammates to ensure smooth service flow and ticket execution
• Anticipate the needs of the team and provide support to other stations when appropriate
• Maintain a professional, focused, and respectful demeanor at all times in the kitchen
• Uphold all kitchen policies, procedures, and standards consistently

Requirements

Qualifications

• Previous experience as a Line Cook or Prep Cook in a high-volume, fine-dining or upscale restaurant environment preferred
• Strong foundational knowledge of cooking techniques, knife skills, and plating standards
• Ability to work efficiently and accurately in a fast-paced, detail-driven environment
• Strong sense of urgency, organization, and time management
• Availability to work various shifts, including nights, weekends, and holidays
• Ability to stand for extended periods and lift, push, or pull up to 35 pounds
• Commitment to cleanliness, food safety, and culinary excellence

Physical Requirements

• Ability to stand and walk for extended periods of time during scheduled shifts
• Ability to move throughout all areas of the restaurant, including kitchens, storage areas, receiving areas, walk-in coolers, freezers, and outdoor spaces as applicable
• Ability to frequently lift, carry, push, or pull food products, kitchen equipment, supplies, and other operational items
• Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion
• Ability to safely operate kitchen equipment and work in a fast-paced environment with exposure to heat, open flames, sharp objects, and varying temperatures
• Ability to communicate effectively with team members and utilize technology required to perform essential job functions