Line Cook

About the role

With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine/Kitchen Manager, and the Sous Chef, the Line Cook is responsible for managing and running production lines while adhering to spec guidelines and maintaining high standards of food quality and kitchen organization.

Responsibilities

• Manage and run production lines, ensuring spec guidelines are followed; log and report any discrepancies.
• Examine and inspect containers, materials, and products to ensure packing specifications are met.
• Ensure all stations are set up by 11 am at the latest.
• Perform walk-in consolidation and cleaning at the end of each shift.
• Keep storerooms organized.
• Ensure the afternoon menu is correct and on time.
• Prepare and set family meal on time.
• Assist fellow cooks as situations arise.
• Help develop daily specials.
• Record and rotate product, packaging, and order information on specified forms and records.
• Actively cook, prep, and assemble food as needed.
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and other kitchen equipment.
• Maintain 100% responsibility for the quality of products served.
• Comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to ensure smooth service.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
• Follow proper plate presentation and garnish setups for all dishes.
• Handle, store, and rotate all products properly.
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist for kitchen stations; assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.

Requirements

• Minimum of 2 years of experience in kitchen preparation and cooking.
• Ability to read, speak, and interpret documents in clear English; must communicate effectively with managers, kitchen, and dining room personnel.
• Physical ability to reach, bend, stoop, and frequently lift up to 50 pounds; work in a standing position for long periods (up to 10 hours).
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Competencies

• Interpersonal Skills: Maintains confidentiality; listens without interrupting; keeps emotions under control; remains open to others' ideas and tries new things.
• Oral Communication: Speaks clearly and persuasively in positive or negative situations; listens and seeks clarification; responds well to questions.
• Written Communication: Writes clearly and informatively; edits work for spelling and grammar; varies writing style to meet needs; presents numerical data effectively; reads and interprets written information.
• Organizational Support: Follows policies and procedures; completes administrative tasks correctly and on time; supports organization’s goals and values; benefits organization through outside activities; supports affirmative action and respects diversity.
• Planning/Organizing: Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; organizes or schedules other people and their tasks; develops realistic action plans.
• Professionalism: Approaches others tactfully; reacts well under pressure; treats others with respect and consideration regardless of status or position; accepts responsibility for own actions; follows through on commitments.
• Dependability: Follows instructions and responds to management direction; takes responsibility for own actions; keeps commitments; commits to long hours when necessary to reach goals; completes tasks on time or notifies appropriate personnel with an alternate plan.