Line Cook

Job Description

Job Description

Key Responsibilities

• Food Preparation: Prepare ingredients by washing, chopping, dicing, and portioning meats, vegetables, and sauces according to recipes.
• Meal Execution: Cook menu items using various methods, including grilling, frying, sautéing, and baking, ensuring consistent quality and taste.
• Station Management: Set up and restock workstations with necessary supplies and equipment before and during service.
• Quality Control: Inspect ingredients for freshness and ensure all dishes are plated and garnished to company standards.
• Safety & Sanitation: Adhere strictly to food safety regulations, maintain a clean workspace, and properly store and label all food items. Ensure all tableware including (silverware, plates, glasses, etc) are washed after every meal, clean and ready for each shift.
• Team Collaboration: Work closely with other kitchen staff and servers to ensure orders are completed accurately and on time.

Requirements & Skills

• Experience: Proven experience as a cook in a professional kitchen (typically 1–3 years preferred).
• Technical Skills: Proficient knife handling and knowledge of various cooking techniques and equipment.
• Certifications: High school diploma or GED; ServSafe or equivalent food handler certification is often required.
• Physical Stamina: Ability to stand for long periods and lift heavy items, often up to 50 pounds.
• Soft Skills: Strong communication, time management, and the ability to remain calm under pressure and handle any other duties assigned.

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person