As a Line Cook, you will be responsible for preparing and cooking food items according to standardized recipes and kitchen protocols. You will report to the Sous Chef or Head Chef and operate within a designated kitchen station (e.g., grill, sauté, fry, pantry). Your role is essential in maintaining our high standards of food quality, hygiene, and timely service.
Responsibilities
- • Prepare and cook all menu items in a sanitary and timely manner
• Follow standardized recipes, portion control, and presentation guidelines
• Stock and set up assigned station with necessary supplies
• Operate kitchen equipment safely and efficiently
• Maintain cleanliness and follow food safety procedures at all times
• Collaborate with team members to ensure smooth and efficient service
• Report any equipment or ingredient shortages to chefs
Requirements
- • Proven experience as a Line Cook or similar role
• Familiarity with various cooking methods and kitchen equipment
• Strong understanding of food safety and hygiene practices (ServSafe certification is a plus)
• Ability to multitask and work under pressure
• Excellent teamwork, communication, and time management skills
• Physical ability to stand for extended periods and lift up to 50 lbs
• Culinary school training or equivalent certification
• Experience with multicultural cuisines
• Previous experience in a high-volume kitchen environment
