Line Cook

The Line Cook is responsible for preparing and executing menu items during service while maintaining quality, consistency, and speed. This role is critical to the guest experience, as every plate leaving the kitchen must meet the restaurant’s standards.

Line cooks are expected to work with urgency, stay organized, and operate as part of a team to ensure the kitchen runs smoothly.

Core Responsibilities:

Food Preparation & Execution:

• Prepare and cook menu items according to recipe specifications.
• Maintain consistent portioning, plating, and presentation standards.
• Execute tickets in a timely manner while maintaining quality.
• Follow direction from the Kitchen Lead or Chef during service.

Station Management:

• Set up and stock assigned station before service.
• Maintain proper mise en place and organization throughout the shift.
• Monitor product levels and communicate when items run low.

Quality Control:

• Ensure all food leaving the kitchen meets restaurant standards.
• Follow recipes and cooking procedures precisely.
• Maintain attention to detail during high-volume service.

Cleanliness & Organization:

• Keep workstation clean and organized at all times.
• Follow proper food safety, storage, and labeling procedures.
• Complete daily cleaning duties and closing responsibilities.

Teamwork:

• Work cooperatively with other cooks to maintain smooth service.
• Assist teammates when needed to keep ticket times efficient.
• Communicate clearly during service to ensure coordination across stations.

Expectations:

• Work with urgency and focus during service.
• Maintain a professional attitude in a fast-paced environment.
• Show reliability, accountability, and consistency.
• Be willing to learn additional stations and improve skills over time.