Line Cook

Key Responsibilities

• Prepare and cook menu items according to standardized recipes and guidelines, ensuring consistency and quality in every dish
• Set up and stock cooking stations with the necessary supplies and ingredients before and during service to ensure smooth operations
• Maintain cleanliness and organization of food preparation areas, ensuring compliance with health and safety regulations
• Follow proper sanitation and food safety protocols at all times
• Follow portion control standards and take steps to minimize food waste without compromising quality
• Cook and plate dishes efficiently while maintaining the highest standards for food presentation
• Assist with inventory management by tracking ingredient usage and notifying management when supplies are low or need replenishing
• Collaborate with other kitchen staff and team members to ensure smooth service and to help with any other tasks as needed during busy periods

Requirements

• Proven experience as a Line Cook or in a similar role within a professional kitchen environment
• Strong knowledge of cooking techniques, food preparation, and kitchen equipment
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail and quality
• Excellent time management and multitasking skills to handle a variety of tasks during service
• Ability to follow instructions, recipes, and kitchen protocols consistently
• ServSafe Certification is a plus but not required