Restaurant Line Cook

Job Description

Job Description

Line Cook

Job Summary

Prepares, seasons, and cooks a variety of dishes specializing in Spanish and Italian cuisine, including soups, meats, seafood, vegetables, pasta, sauces, and desserts. Applies knowledge of traditional cooking techniques, ingredients, and recipes to prepare high-quality dishes while maintaining consistency, presentation, and food safety standards. Works closely with servers and front-of-house staff to ensure accurate orders, timely food service, and a positive guest experience.

General Accountabilities

• Prepares and cooks traditional Spanish and Italian dishes, including pasta, risotto, paella, tapas, seafood, meats, sauces, and vegetable dishes.
• Prepares, seasons, and cooks menu items according to established recipes, restaurant standards, or professional judgment and experience.
• Inspects and cleans food preparation and serving areas to ensure safe and sanitary food-handling practices.
• Ensures food is stored and cooked at the correct temperatures by regulating ovens, broilers, grills, fryers, and other kitchen equipment.
• Ensures freshness and quality of ingredients by inspecting food, monitoring inventory, and properly rotating stock.
• Receives vendor deliveries and verifies incoming orders against invoices, purchase orders, and delivery receipts to ensure accuracy, quality, and proper quantities.
• Inspects delivered products for freshness, quality, damage, and proper storage temperatures; reports discrepancies or shortages to management.
• Properly organizes, labels, and stores received inventory according to food safety and storage guidelines.
• Prepares homemade sauces, marinades, stocks, dressings, and other ingredients commonly used in Spanish and Italian cuisine.
• Bakes, roasts, broils, grills, sautés, and steams meats, seafood, vegetables, and other foods.
• Observes and tests food to determine proper cooking temperatures, quality, taste, and presentation.
• Washes, peels, cuts, and prepares fruits and vegetables for cooking and service.
• Prepares and portions meats, poultry, seafood, and other ingredients for hot or cold service.
• Maintains consistency in food quality, portion sizes, presentation, and preparation times.
• Communicates effectively with servers, bartenders, and front-of-house staff to ensure accurate order preparation, special requests, modifications, and timely service.
• Coordinates with front-of-house staff regarding order status, food availability, menu changes, and guest dietary restrictions or allergies.
• Maintains a professional, respectful, and team-oriented working relationship with all restaurant employees.
• Works collaboratively with servers and management to resolve order discrepancies and ensure guest satisfaction.
• Consults with supervisory staff to plan menus, considering food costs, seasonal ingredients, and special event needs.
• Coordinates and supervises kitchen staff as needed to ensure efficient kitchen operations.
• Maintains a clean, organized, and properly stocked workstation throughout service.
• Follows all applicable food safety, sanitation, and workplace health regulations.

The company reserves the right to add or change duties at any time.

Job Qualifications

Education: High school diploma or equivalent.

Experience: A few months to one year of related cooking experience. Experience preparing Spanish and Italian cuisine is preferred.

Skills

• Knowledge of Spanish and Italian cooking techniques, ingredients, and traditional dishes.
• Food preparation and cooking skills.
• Excellent verbal and written communication.
• Strong teamwork and collaboration skills.
• Ability to communicate professionally and effectively with servers and front-of-house staff.
• Monitoring and quality control.
• Coordination and multitasking.
• Active listening.
• Time management and ability to work in a fast-paced kitchen.
• Attention to detail and food presentation.
• Ability to follow recipes and maintain consistent food quality.
• Ability to receive, inspect, and verify vendor deliveries and maintain accurate inventory.
• Ability to work cooperatively with team members to maintain efficient restaurant operations and guest satisfaction.

Physical Requirements

• Ability to regularly lift and carry items weighing between 10 and 50 pounds.
• Ability to stand and walk for extended periods.
• Ability to bend, reach, stoop, and move throughout the kitchen as needed.
• Ability to safely handle kitchen equipment, supplies, and food deliveries.