Line Cook

Job Summary
Person is responsible for preparing and cooking menu items according to restaurant recipes and quality standards. In a wood-fired restaurant, the Line Cook specializes in operating and maintaining wood-fired ovens, grills, and cooking equipment while ensuring food is prepared safely, efficiently, and consistently.

Key Responsibilities

• Prepare and cook food items using wood-fired ovens, grills, and other kitchen equipment.
• Follow recipes, portion controls, and presentation standards.
• Prepare ingredients by washing, chopping, slicing, and measuring food items.
• Monitor cooking times and temperatures to ensure food quality and safety.
• Maintain cleanliness and organization of workstations, equipment, and kitchen areas.
• Assist with inventory management, stock rotation, and food storage procedures.
• Ensure compliance with food safety, sanitation, and health regulations.
• Work closely with chefs and kitchen staff during busy service periods.
• Help maintain wood-fired cooking equipment, including managing fuel and monitoring heat levels.
• Support kitchen operations and perform other duties as assigned.

Qualifications

• Previous experience as a line cook or in a fast-paced kitchen environment preferred.
• Knowledge of food preparation techniques and kitchen safety practices.
• Experience with wood-fired cooking methods is an asset.
• Ability to work efficiently under pressure and in a team environment.
• Strong attention to detail and commitment to food quality.
• Ability to stand for extended periods and lift up to 50 pounds.
• Flexible schedule, including evenings, weekends, and holidays.

Skills

• Food preparation and cooking
• Time management
• Teamwork and communication
• Attention to detail
• Multitasking in a high-volume environment
• Working in fast paced environment
• Knowledge of food safety and sanitation standards