Cocinero de Linea - Luke's 32

Line Cook

The primary function of the Line Cook position is to prepare ingredients and maintain the stations used in the cooking process, while ensuring that the kitchen remains clean, sanitized, and operating safely. Responsibilities include preparing foods for frying, sauting, and grilling; overseeing cooking processes to ensure that foods are prepared according to proper standards; and maintaining kitchen equipment, including fryers, grills, and other kitchen appliances, to ensure their correct and safe operation. The ideal candidate demonstrates reliability by arriving on time for work, assisting kitchen staff as needed, and consistently following all health, safety, and sanitation protocols. All tasks must be performed in accordance with the company's policies, practices, and procedures, within the framework of TC Group principles.

Essential functions/skills of the position include, but are not limited to:

• Arrives at work punctually and is present at the preparation station as indicated in the work schedule.
• Seasons, cooks, and plates all appetizers (meat, poultry, and seafood) correctly and ensures that all foods are prepared and served according to quality, presentation, and time standards. Ensures that food never remains on the service line.
• Assists chefs in cutting meat; when cutting meat, follows specifications, quality standards, and procedures.
• Prepares roasted, fried, and baked foods according to the kitchen's needs.
• Prepares all foods to ensure they are made according to company specifications, recipes, procedures, plating presentation, and quality standards.
• Prepares correctly vegetables for salads; portion and plate salads and desserts, ensuring that all foods are prepared and served according to TCRG quality, presentation, and time standards.
• Rotates and replenishes all pantry items, condiments, dishes, small utensils, equipment, and supplies during the shift to ensure adequate inventory levels and backup according to business demand.
• Checks, before starting the shift, the par and stock levels of all ingredients for salads, cold appetizers, desserts, condiments, garnishes, equipment, cold dishes, and other dishes and utensils, ensuring sufficient quantity for business demand. Maintains adequate replenishment levels.
• Performs various labor tasks that include the operation of fryer, grill, and oven according to the kitchen's needs.
• Communicates and coordinates with the grill cook to ensure that all food products are prepared and ready for service at the right time.
• Helps other kitchen staff in food preparation and secondary tasks according to preparation lists.
• Communicates and coordinates with food runners to ensure that all products are prepared and ready for service at the right time.
• Completes all station closing tasks at the end of each shift. Helps the Sous Chef/Chef and other kitchen team members to complete closing and cleaning tasks.
• Maintains the highest degree of sanitation, cleanliness, and food safety in the work area, including preparation tables, countertops, refrigeration units, floors, walls, and shelves.
• The uniform meets the restaurant's requirements and is kept clean and in good condition.
• Practices personal hygiene habits and cleanliness during all work shifts.
• Completes all tasks respecting safety rules and practices throughout the shift. Immediately reports any unsafe condition or act, accidents, and/or injuries to the Sous Chef/Executive Chef.
• Performs all other assigned tasks.

In addition to the essential functions of the job mentioned above, the Line Cook I will be evaluated on the following leadership qualities:

• Responsibility
• Adherence to policy
• Attitude
• Confidentiality
• Development
• Knowledge of job skills
• Discernment
• Organization
• Productivity
• Punctuality
• Quality of work
• Teamwork
• Verbal communication
• Labor relations
• Written communication

Education/knowledge/experience requirements:

• 2-3 years of experience as a fryer, grill, or line cook preferred.
• Experience as a prep cook or pantry cook in full-service or fine dining/casual dining restaurants preferred.
• Experience with fresh products preferred.
• Ability to access and use business applications for team communication (email, chat/messaging).
• Must be able to taste and distinguish flavors, spices, temperatures, and textures; as well as smell and differentiate aromas and their intensity in food and beverage products.
• Must be able to work in an environment with extreme cold (30 degrees), heat over 100 degrees, loud equipment noises, and exposure to smoke, odors, dust, and vapors.
• Mandatory use of cutting gloves as a safety measure for all culinary staff.
• Ability to communicate effectively and listen carefully to supervisors, colleagues, suppliers, and customers. Ability to understand English communication. The position may require work on nights, weekends, and holidays.
• Ability to lift, manipulate, and transport food, utensils, equipment, supplies, and paper products of at least 50 pounds. Ability to stand constantly and perform sustained physical activity for up to eight hours.
• Ability to crouch, kneel, bend, reach, and squat frequently to receive and store products and work on the line during service.
• Maintains good personal hygiene habits.

This company participates in E-Verify. Please use the links below to view information about the E-Verify process and your rights related to E-Verify.

E-Verify Participation Poster

IER Right to Work Poster

TC Restaurant Group is an equal opportunity employer.