Cocinero de Li­nea - Sun Diner, Nashville

About the Role

As a Line Cook, your primary responsibility is to prepare ingredients and maintain the stations used in the cooking process while ensuring the kitchen remains clean, sanitized, and operating safely.

Responsibilities

• Arrive at work on time and be at the prep station as indicated by the work schedule.
• Properly season, cook, and plate all entrées (meat, poultry, and seafood) ensuring all food is prepared and served according to quality, presentation, and timing standards.
• Ensure food never sits on the service line.
• Assist chefs in meat cutting; follow specifications, quality standards, and procedures when cutting meat.
• Prepare grilled, fried, and baked foods according to kitchen needs.
• Prepare all food to ensure it is made according to company specifications, recipes, procedures, plate presentation, and quality standards.
• Properly prepare vegetables for salads; portion and plate salads and desserts according to quality, presentation, and timing standards.
• Rotate and replenish all pantry items, condiments, dishware, small utensils, equipment, and supplies during the shift to ensure adequate inventory levels and backup as demanded by business.
• Verify, before the start of the shift, par and stock levels of all salad ingredients, cold appetizers, desserts, condiments, sides, equipment, cold plates, and other dishware and utensils, ensuring sufficient quantity for business demand.
• Operate fryers, grills, and ovens as needed by the kitchen.
• Communicate and coordinate with the grill cook to ensure all food products are prepared and ready for service at the correct time.
• Assist other kitchen staff in food preparation and secondary tasks as per prep lists.
• Communicate and coordinate with food runners to ensure all products are prepared and ready for service at the correct time.
• Complete all station closing tasks at the end of each shift.
• Assist the Sous Chef/Chef and other kitchen team members in completing closing and cleaning tasks.
• Maintain the highest degree of sanitation, cleanliness, and food safety in the work area, including prep tables, countertops, refrigeration units, floors, walls, and shelves.
• Maintain a clean and well-kept uniform that meets restaurant requirements.
• Practice personal hygiene and cleanliness during all work shifts.
• Follow all safety rules and practices throughout the shift.
• Immediately report any unsafe conditions, accidents, or injuries to the Sous Chef/Executive Chef.
• Perform all other assigned duties.

Leadership Qualities

• Accountability
• Adherence to policy
• Attitude
• Confidentiality
• Development
• Job knowledge and skills
• Judgment
• Organization
• Productivity
• Punctuality
• Quality of work
• Teamwork
• Verbal communication
• Work relationships
• Written communication

Requirements

• 2-3 years of experience as a fry, grill, or line cook preferred.
• Experience as a prep or pantry cook in full-service or fine/casual dining restaurants preferred.
• Experience with fresh products preferred.
• Ability to access and use business applications for team communication (email, chat/messaging).
• Ability to taste and distinguish flavors, spices, temperatures, and textures, as well as smell and differentiate aromas and their intensity in food and beverage products.
• Ability to work in extreme cold (30°F), heat above 100°F, loud equipment noise, and exposure to fumes, odors, dust, and vapors.
• Mandatory use of cut-resistant gloves as a safety measure for all culinary staff.
• Ability to communicate effectively and listen attentively to supervisors, coworkers, vendors, and customers.
• Ability to understand communication in English.
• May require work on nights, weekends, and holidays.
• Ability to lift, maneuver, and transport food, utensils, equipment, supplies, and paper products of at least 50 pounds.
• Ability to stand constantly and perform sustained physical activity for up to eight hours.
• Ability to frequently bend, kneel, stoop, reach, and squat to receive and store products and work on the line during service.
• Maintains good personal grooming habits.