Line Cook

A Cook at a full-service restaurant is responsible for preparing and cooking a variety of dishes—from appetizers to entrees—to meet the establishment's standards for taste and presentation. This role requires mid-level culinary skills, the ability to follow complex recipes accurately, and the stamina to thrive in a fast-paced environment.

Key Responsibilities

• Meal Preparation: Prepare, cook, and plate menu items according to established recipes and presentation standards.
• Station Management: Set up and stock  Mise en Place for assigned stations (e.g., grill, sauté, fry) before service.
• Food Safety: Adhere to all health and safety regulations, including proper food handling, storage, and maintaining ServSafe-compliant sanitation levels.
• Quality Control: Inspect ingredients for freshness and ensure all dishes are cooked to the correct internal temperature.
• Kitchen Maintenance: Clean and sanitize workstations, equipment, and utensils throughout the shift and during closing.
• Inventory Tracking: Monitor stock levels at their station and notify the Sous Chef or Kitchen Manager of any shortages. 

Requirements & Skills

• Experience: Usually requires 1–2 years of experience in a professional, full-service kitchen.
• Technical Skills: Proficient knife handling and mastery of various cooking techniques like grilling, roasting, and braising.
• Physical Stamina: Ability to stand for long shifts (8+ hours) and lift up to 50 lbs.
• Communication: Strong verbal skills to coordinate ticket times with the expeditor and front-of-house staff.
• Education: High school diploma or GED; a degree from a  culinary arts program is often preferred but not mandatory. 

Working Conditions
Cooks work in high-heat, high-pressure environments that may include exposure to humidity, steam, and sharp kitchen tools. Expect a schedule that includes late nights, weekends, and holidays.