Line Cook

Job Description

Job Description

Position:                   Line Cook  
Reports to:               General Manager  

 
The line cook is responsible for preparing and cooking assigned menu items. This role involves working on a specific station within the kitchen, such as the grill, sauté, or fry station, and ensuring that all dishes are prepared to the highest quality and standards. The line cook must work efficiently in a fast-paced environment, maintaining cleanliness and organization throughout the shift. 

Key Performance Elements/Essential Functions

Hospitality to our Guests  

 

• Understands our culture and takes whatever necessary steps to create a positive and memorable guest experience.    
• Follows company policy in handling guest allergies/intolerances, ensuring guests receive "safe" meals.     
• Sets up stations with food products and utensils and turns on equipment to ensure the station is ready for production. 
• Prepares raw ingredients, adhering to all recipes, for use on the line and in food preparation recipes. 
• Uses proper portioning techniques and recipe procedures to create prepared food products. 
• Reads tickets and/or listens to what dishes are called to determine what/when items need to be prepared 
• Has a thorough understanding and working knowledge of kitchen-specific positions (i.e., fry, grill, bun & board, assembly, expo) 
• Checks and adjusts the temperature of equipment to ensure food is cooked and stored at the proper temperature. 
• Cleans station floors, counters, tools, cutting boards, and preparation surfaces using proper cleaning solutions to ensure stations are always clean and sanitized. 
• Assists other team members by answering questions and providing assistance as needed to support guest service. 

 
Hospitality to your Team  

 

• Arrives to work on time as scheduled, well-groomed in the proper work attire, and ready to work.   
• Clocks in and out as scheduled.    
• Demonstrates a helpful, positive attitude to guests and team members.    
• Completes all assigned tasks and duties assigned by managers/supervisors.
• Follow proper kitchen breakdown procedures before leaving at the end of the shift.    
• Assists fellow team members as needed to ensure our guests receive the highest standard of food and hospitality.    

Hospitality to Restaurant  

 

• Inspects kitchen- prep areas, storage areas, and cooking areas; cleans as needed, and reports any unsafe conditions to maintain safety and sanitation standards. 
• Assists in tasks to ensure a clean, sanitized, and safe environment in the restaurant.   

Job Requirements  

 

• Able to understand and follow directions from others. 
• Able to perform basic math functions. 
• Able to read recipes and memorize and replicate food production procedures. 
• Able to work in a high-volume, fast-paced work environment 
• Ability to bend at the waist and lift items to 50 lbs. to waist level. 
• Ability to move items up to 50 lbs. for distances of up to 25 feet. 
• Skill and coordination in using kitchen utensils and equipment 
• Ability to remain standing and active for an 8-12-hour shift. 
• Ability to hear, understand, and respond to employees' and guests' requests in a loud environment. 
• Ability to tolerate exposure to cold and hot temperatures (below 40&degree;F and above 90&degree;F) throughout the shift. 

 
Commitment to Equal Opportunity

 
We are an equal-opportunity employer. We welcome all applicants and qualified individuals, who will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.  

This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. The employer reserves the right to revise them at any time. It is intended to accurately reflect the primary job elements essential for making compensation decisions.