Line Cook

Roles & Responsibilities

• Food Preparation

  Prepare ingredients by washing, chopping, and measuring according to recipes and standards. Ensure all prep work is completed efficiently before service begins.

• Cooking Execution

  Cook menu items in cooperation with the rest of the kitchen staff, ensuring dishes align with the restaurant’s specifications, quality standards, and presentation guidelines.

• Station Maintenance

  Maintain cleanliness and organization of the cooking station, adhering to health and safety regulations. Regularly clean equipment and tools to ensure operational efficiency.

• Inventory Management

  Assist in tracking kitchen stock levels, notifying supervisors of shortages, and ensuring ingredients are stored properly to maintain freshness and prevent waste.

• Quality Control

  Monitor food quality throughout preparation to ensure it meets restaurant standards. Address any issues in taste, texture, or presentation promptly and professionally.

• Collaboration and Communication

  Work collaboratively with kitchen staff to ensure timely completion of orders. Communicate effectively about kitchen concerns to facilitate smooth operations and conflict resolution.

• Adherence to Recipes

  Follow standardized recipes accurately to maintain consistency across all dishes. Adjust cooking times and techniques as necessary to meet quality expectations.

Typical Required Skills and Qualifications

• Proven experience as a Line Cook or in a similar role in a fast-paced environment

• Familiarity with kitchen equipment and utensils

• Strong understanding of food safety and sanitation practices

• Ability to follow recipes accurately and pay attention to detail