Line Cook

Job Description

Job Description

Benefits:

• Company parties
• Opportunity for advancement
• Training & development

Line Cook Job Description

Position Title: Line Cook
Department: Kitchen
Reports To: Head Chef / Kitchen Manager

Job Summary

A Line Cook is responsible for preparing and cooking food according to recipes and restaurant standards. They work at a specific station on the kitchen line (e.g., grill, saut, fry) and ensure that dishes are produced efficiently, consistently, and safely during service.

Key Responsibilities

• Prepare ingredients by chopping, slicing, and measuring
• Cook menu items in cooperation with the rest of the kitchen staff
• Follow recipes and presentation standards consistently
• Set up and stock stations with necessary supplies
• Maintain cleanliness and organization of the kitchen and workstation
• Ensure food quality and freshness standards are met
• Operate kitchen equipment safely and efficiently
• Assist with inventory, stocking, and food storage
• Comply with all food safety and sanitation guidelines
• Work efficiently under pressure during busy service periods

Qualifications & Skills

• Previous cooking or kitchen experience preferred
• Knowledge of basic cooking techniques and kitchen equipment
• Ability to follow instructions and work as part of a team
• Strong attention to detail and time management skills
• Ability to stand for long periods and lift up to 50 lbs
• Flexibility to work evenings, weekends, and holidays

Working Conditions

• Fast-paced, high-pressure kitchen environment
• Exposure to heat, sharp tools, and kitchen equipment
• Standing for extended periods

Preferred Certifications (optional)

• Food Handlers Permit or ServSafe Certification