The Line Cook is responsible for preparing and cooking food items according to the restaurant's recipes and standards. This position requires a skilled individual who can handle multiple kitchen tasks efficiently while upholding the quality and safety of the food.
Responsibilities:
 Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
 Cook menu items in cooperation with the rest of the kitchen staff.
 Set up and stock stations with all necessary supplies.
 Answer, report, and follow the executive or sous chef’s instructions.
 Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
 Maintain a clean and orderly kitchen.
 Ensure food is served in the right order, properly portioned, and that it meets the standards of appearance and presentation.
 Comply with nutrition and sanitation guidelines.
 Assist other kitchen staff as needed, especially during peak times.
Requirements:
 Proven cooking experience, including experience as a Line Cook, Restaurant Cook, or Prep Cook.
 Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
 Accuracy and speed in executing assigned tasks.
 Familiar with industry’s best practices.
 Culinary school diploma preferred, but not required.
 Ability to work well under pressure and take direction.
 Must be able to communicate clearly with managers, kitchen and dining room personnel