Line Cook

Responsibilities

• Prepare and cook menu items in accordance with recipes and quality standards.
• Set up and stock stations with all necessary supplies.
• Ensure freshness and quality of ingredients before cooking.
• Maintain a clean and organized workstation, adhering to food safety standards and sanitation regulations.
• Collaborate with kitchen team members to ensure timely and efficient service.
• Monitor food inventory and communicate shortages or discrepancies to the appropriate personnel.
• Follow proper portion control and presentation techniques.
• Assist in the development of new menu items and specials.
• Adhere to all company policies, procedures, and safety standards.

Skills

• Provide high-level customer service.
• Communicate effectively with guests and team members.
• Follow instructions.
• Able to learn quickly.
• Pay attention to detail.
• Maintain composure when working under pressure.
• Safe and appropriate use and operation of kitchen equipment.
• Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience.
• Speed in meal production while ensuring high-quality food.

Requirements

• Minimum 2 years’ experience.
• High school diploma and/or equivalent work experience.
• Experience with receiving orders and inventory control helpful.
• Culinary Arts education preferred.
• Serve-Safe Certification and Allergy Awareness Training preferred.