Line Cook

Duties/Responsibilities

• Set up and stock the assigned cooking station with all necessary supplies and food items before service begins
• Perform various prep tasks, such as washing, chopping, mixing, and preparing sauces and other ingredients for dishes
• Cook menu items to order, adhering strictly to standardized recipes, portion control, and the restaurant’s quality standards
• Plate dishes attractively, ensuring they meet the establishment’s presentation specifications
• Maintain a clean, organized, and sanitary workstation, equipment, and storage areas throughout the shift and at the end of the day
• Monitor ingredients levels, restock the station as needed, and assist with inventory checks and food storage logs
• Adhere to all food safety, sanitation, and hygiene standards set by TRMF and local regulations
• Show up to work on time and prepared for the day (clean and in full uniform)
• Show full knowledge of the menu and specials as they arise
• Communicate with team if preparation of station is running low or behind so preparation can be made accordingly with both back of house and front of house team
• Prep ingredients for future meal services as needed and make note of any inventory issues to Kitchen Manager
• Correctly wrap, label and put products away at the completion of service
• Absorb groceries upon delivery
• Maintain focus on accuracy, presentation, cleanliness and timeliness while working
• Report to management when supplies or product is running low or if there are any issues with equipment or utensils
• Attend all scheduled meetings for department
• Participate in workplace safety meetings
• Promote sales of events and services by providing all guests with enthusiastic and accurate information for these offerings
• Interact and maintain positive relationships with guests, co-workers, and management consistent with TRMF values
• Perform other related duties as required

Requirements

• Proficiency in various cooking methods (e.g., grilling, frying, sauteing)
• Strong understanding of food safety and sanitation procedures
• Ability to follow recipes and maintain consistency in food preparation
• Basic written and verbal communication skills
• Strong organizational skills
• Accuracy and speed in executing tasks
• Ability to be a team member
• Ability to work effectively in a fast-paced, high-pressure environment
• Reliable, on time, and ready for every shift
• Physical stamina to stand for extended periods and lift heavy items
• Follows directions and instructions
• Keep a level head during times of stress
• Provide outstanding guest service

Required Education And Experience

• A high school diploma or equivalent required
• Previous experience as a busser, washer, waiter, cook or relevant work experience
• Certificate in Culinary Arts preferred