Position Summary
The Line Cook is responsible for preparing and cooking menu items according to recipes and restaurant standards. Working as part of a team, Line Cooks ensure food is prepared with precision, consistency, and speed, while maintaining the highest level of cleanliness and food safety in the kitchen.
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Key Responsibilities
Food Preparation and Cooking
• Prepare all food items according to the recipe, portioning, cooking, and presentation standards.
• Set up stock stations with necessary supplies.
• Cook menu items efficiently during service, maintaining quality and timing.
• Follow proper plate presentation and garnish set-up for all dishes.
Cleanliness and Safety
• Always maintain a clean and organized work area.
• Comply with food safety and sanitation standards, including proper food storage, labeling, and cleaning.
• Clean equipment, workstations, and kitchen areas before, during, and after shifts.
• Handle equipment safely and report any maintenance issues to management immediately.
Efficiency and Organization
• Manage assigned station and complete prep lists daily.
• Work alongside team members to ensure smooth service during busy hours.
• Maintain proper rotation of products (FIFO — First In, First Out) to reduce waste.
Teamwork
• Communicate effectively with chefs, fellow line cooks, prep cooks, and servers.
• Assist with receiving deliveries and stocking kitchen inventory when needed.
• Support other stations or assist teammates as directed by the chef or kitchen manager.
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Requirements
• Previous line cooks or kitchen experience preferred.
• Understanding cooking methods, kitchen equipment, and best practices.
• Ability to work in a fast-paced, high-pressure environment.
• Attention to detail, organizational skills, and a strong sense of urgency.
• Ability to stand, bend, and lift up to 50 pounds for long periods.
• Willingness to work flexible hours, including nights, weekends, and holidays.
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