Summary
Line cook is an hourly role reports to the Lead Cook and General Manager. You will be on time and reliable. Responsibilities includes prep items and prepares ingredients, cooks menu items according to approved recipes, and plates dishes according to restaurant specifications in a fast-paced environment. Key responsibilities include setting up stations, maintaining food safety/sanitation, cleaning workstations as you go and at the end of your shift, and ensuring high-quality, timely service.
- Station Setup & Prep: Set up, stock, and organize workstations with necessary supplies, including chopping vegetables, butchering meat, and preparing sauces.
- Cooking and Assembly: Prepare and cook food items to order following recipes and plating specifications. Operates grills, fryers, or sauté stations.
- Speed & Quality Control: Ensure food is cooked properly and served simultaneously with other items, maintaining high-quality standards under pressure.
- Sanitation & Safety: Clean and sanitize cooking surfaces, tools, and equipment throughout the shift; follow all food safety protocols.
- Inventory Management: Monitor inventory, restock items as needed, and follow proper storage procedures.
- Teamwork: Collaborate with other kitchen staff to maintain a fast, efficient service flow
Required Skills and Qualifications:
- Experience: Usually 1–3 years of experience in a restaurant or high-volume kitchen.
- Technical Skills: Proficiency with knife handling, various cooking methods (grilling, frying, baking), and commercial kitchen equipment.
- Stamina: Ability to stand for long periods (up to 90% of the shift), bend, and lift up to 40 pounds.
- Communication: Strong verbal communication skills to work effectively with the team.
- Certification: Food safety certification is often require
Required Skills and Qualifications:
- Must be 18 years or older
- Experience: At least 1 year or more of cooking in a restaurant or high-volume kitchen.
- Technical Skills: Proficiency with knife handling, various cooking methods (grilling, frying, baking), and commercial kitchen equipment.
- Stamina: Ability to stand for long periods (up to 90% of the shift), bend, and lift up to 40 pounds.
- Communication: Strong verbal communication skills to work effectively with the team.
- Certification: Food safety certification is often require
Typical Working/Physical Conditions:
- Must be able to stand for long periods of time
- Fast-paced, hot, and noisy kitchen environment.
- Use of sharp objects
- Strong manual dexterity
- Ability to stoop, reach and climb, occasionally
- Requires working evenings, weekends, and holidays
Work schedule
- Other