Line Cook

Line Cook

The Line Cook is responsible for the preparation and presentation of food items in accordance with company standards. This includes preparing and inspecting ingredients for quality, utilizing stovetops and ovens to cook food to the appropriate temperature, and maintaining a clean, organized, and sanitary kitchen environment.

Essential Job Duties

• Prepare food using ovens, stovetops, and other kitchen equipment to ensure safe and quality cooking temperatures.
• Pre-cut, peel, chop, and portion ingredients, including vegetables and meats, for daily food preparation.
• Present dishes in a visually appealing and consistent manner according to company standards.
• Maintain a clean and organized kitchen workspace, including sanitizing surfaces and equipment regularly.
• Inspect ingredients and food products to ensure freshness and quality.
• Monitor inventory levels and report low stock or needed items to management.
• Communicate with servers and front-of-house staff to accommodate guest dietary restrictions and preferences.
• Comply with all health, sanitation, and food safety regulations at all times.
• Deliver professional and courteous service through respectful communication and responsiveness to team and guest needs.
• Follow all safety procedures to reduce risk of injury and maintain a safe working environment.
• Maintain regular, punctual attendance and adhere to scheduled shifts.
• Follow all company policies, procedures, and guidelines.
• Support other kitchen and department staff as needed.
• Perform other duties as assigned.

Qualifications

• Minimum of one (1) year of related culinary experience or equivalent combination of education and experience.
• Prior hotel food & beverage (F&B) experience is preferred.
• Strong attention to detail with the ability to multi-task in a fast-paced environment.
• Self-motivated, reliable, and able to work both independently and collaboratively.
• Excellent communication skills and a positive, professional demeanor.

Physical & Work Environment Requirements

• Work is performed indoors in a commercial kitchen environment.
• Must be able to stand for extended periods and move throughout the kitchen and restaurant.
• Frequent use of kitchen tools and equipment, including ovens, stovetops, and knives.
• Must be able to lift and move items up to 25 lbs frequently and up to 50 lbs occasionally.
• Requires bending, stooping, kneeling, crouching, and reaching.