Line Cook

Job Description

Job Description

LINE COOK - Key Responsibilities:

• Food Preparation: Prepare and cook a variety of dishes, including appetizers, entrees, and sides, according to restaurant recipes and quality standards.
• Line Cooking: Work efficiently on a designated station (e.g., grill, sauté, fryer, or prep) to ensure orders are completed promptly and correctly.
• Quality Control: Ensure all food items are prepared in accordance with health and safety regulations and restaurant standards for taste, presentation, and quality.
• Station Maintenance: Maintain a clean and organized workstation, including proper storage of food items and proper sanitation of kitchen equipment.
• Collaboration: Work as part of a team, collaborating with the kitchen staff and assisting in any tasks that help maintain smooth kitchen operations.
• Order Accuracy: Follow specific instructions from the Head Chef or Sous Chef and ensure all orders are prepared with attention to detail and accuracy.
• Inventory Management: Assist with stock rotation, and manage ingredients to minimize waste and maximize efficiency.
• Safety & Hygiene: Follow all food safety protocols, including proper handling, storing, and sanitation practices. Maintain personal hygiene and cleanliness standards.
• Problem-Solving: Troubleshoot kitchen challenges quickly and effectively, ensuring minimal disruption to service.

Qualifications:

• Proven experience as a Line Cook or in a similar cooking role in a fast-paced environment.
• Knowledge of various cooking techniques, ingredients, and kitchen equipment.
• Strong attention to detail and ability to follow recipes accurately.
• Ability to work efficiently under pressure and in a high-stress environment.
• Excellent communication and teamwork skills.
• Ability to handle multiple tasks and manage time effectively.
• Must be able to stand for long periods and lift up to 50 pounds.
• Familiarity with food safety and sanitation regulations.

DISHWASHER - Key Responsibilities:

• Dishwashing: Wash dishes, glasses, utensils, pots, pans, and kitchen equipment using industrial dishwashing equipment or by hand.
• Cleaning: Maintain cleanliness and organization in the dishwashing area and the kitchen. Regularly sanitize surfaces, floors, and workstations to ensure compliance with health and safety standards.
• Equipment Maintenance: Ensure all dishwashing machines and other kitchen equipment are functioning properly. Report any malfunctions or maintenance issues to the Kitchen Manager.
• Inventory Support: Assist in storing clean dishes and kitchen tools in their appropriate places. Help organize kitchen inventory to ensure everything is ready for use.
• Trash and Recycling: Empty trash bins and manage recycling as required, ensuring a clean and safe kitchen environment.
• Support Kitchen Staff: Assist kitchen staff as needed by providing clean utensils, tools, and equipment. Support the team during peak service times to ensure timely dish clean-up.
• Safety & Hygiene: Adhere to all food safety and sanitation regulations, ensuring proper handling and cleaning of items to maintain a safe kitchen environment.
• Teamwork: Work closely with other team members in the kitchen to ensure smooth operation and efficiency.

Qualifications:

• Previous experience in a dishwasher or cleaning role in a restaurant or hospitality setting is a plus but not required.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Strong work ethic and willingness to take on various tasks as needed.
• Good communication skills and the ability to work well with others in a team environment.
• Must be able to stand for long periods and perform repetitive tasks.
• Ability to lift up to 50 pounds and work in a physically demanding role.
• Knowledge of basic cleaning and sanitation procedures.
• Flexibility with scheduling, including evenings, weekends, and holidays.