Line Cook

Line Cook

A Line Cook is employed to prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or prep area.

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.

Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work

Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles

Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan

Knowledge of basic butchering

Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements

Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures

Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures

Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications

Cleans kitchen equipment

Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns

Creates seasonings, cures and rubs

May bone and clean shellfish, cut, trim or grind meats, fish or poultry

Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment

Must demonstrate ability to present and discuss menu item preparation with kitchen manager and Chef-de-Cusine

Must be at least 18 years of age

Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience

Previous experience in a high-volume Restaurant

Strong communication, proven leadership and interpersonal skills

Adept at troubleshooting and can calmly handle difficult situations

Proven ability to read and understand recipes

Understands the purpose of the knife and when to use it

Strong organizational skills; Ability to lead a team in a very fast paced environment

Exhibits a positive, friendly and helpful attitude to our guests and your co-workers

Motivates and encourages co-workers through daily reinforcement and coaching

Demonstrates passion and enthusiasm for working in the kitchen.

Proven knowledge of culinary techniques and terminology

Valid Food Safety Certification or equivalent

Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

This position may including nights and holidays

Bilingual preferred

Certification from CIA or equivalent

Vocation school training or high school certification

Culinary degree or equivalent

Recommendation from school

Standing or walking for up to 8 hours at a time on tiled floors

Hand and wrist strength as needed to manipulate product during production; ability to use your hands to handle, control or feel objects, tools or controls

Ability to repeat the same movements

React quickly using hands, fingers or feet

Use one or two hands to grasp, move or assemble objects

Use stomach and lower back muscles to support the body for long periods with getting tired; must be able to bend stretch, twist or reach out.

Ability to lift up to 50 lbs

Ability to bend repeatedly throughout entire shift as needed for production

Ability to work in high-heat environments for up to 8 hours at a time

Occasionally

Position requires this activity up to 33% of the time (0 - 10 hrs/day)

Frequently

Position requires this activity from 33% - 66% of the time (2.5 - 10 hrs/day)

Constantly

Position requires this activity more than 66% of the time (10 hrs/day)

Stand (up to 10 hrs/day) Constantly

Walk (up to 10 hrs/day) Constantly

Sit Occasionally

Manually Manipulate Constantly

Reach Outward Constantly

Reach Above Shoulder Constantly

Climb Occasionally

Crawl Occasionally

Squat or Kneel Occasionally

Bend Occasionally

Grasp Constantly

Speak Constantly

Lift/Carry 21 – 50 lbs Frequently

Push/Pull 13-25 lbs Frequently

Vision (near, distance, color)

Sense of sound – ability to converse with people in a loud environment

The work environment is moderately loud to loud.