Line Cook

About Company:

New School Mediterranean

Celebrating 55 Locations

Our journey began in downtown San Diego, where we worked alongside our team to create a ‘New-School’ Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all.

About the Role:

The Line Cook plays a critical role in the kitchen by preparing and cooking high-quality dishes in a fast-paced environment, ensuring that all meals meet the restaurant's standards for taste, presentation, and safety. This position requires the ability to work efficiently under pressure while maintaining attention to detail and consistency in every dish served. The Line Cook collaborates closely with other kitchen staff to manage inventory, maintain cleanliness, and support smooth kitchen operations. They are responsible for following recipes and portion controls precisely to minimize waste and maximize customer satisfaction. Ultimately, the Line Cook contributes directly to the overall dining experience by delivering delicious meals promptly and professionally.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience working in a professional kitchen or food preparation environment.
• Basic knowledge of food safety and sanitation standards.
• Ability to work standing for extended periods and handle kitchen equipment safely.
• Strong communication skills and ability to work as part of a team.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with specific cuisine types relevant to the restaurant.
• Food handler certification or ServSafe certification.
• Ability to multitask effectively in a high-volume kitchen.
• Familiarity with inventory management and kitchen supply ordering.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Maintain cleanliness and organization of the kitchen workstations, including proper storage of ingredients.
• Ensure all food is prepared in compliance with health and safety regulations.
• Assist in receiving and storing deliveries, checking for quality and freshness of ingredients.
• Collaborate with kitchen team members to coordinate meal preparation and timely service.
• Monitor inventory levels and communicate supply needs to management.
• Adapt to changing menu items and special dietary requests as needed.
• Participate in daily kitchen setup and closing procedures.

Skills:

The required skills such as food preparation, cooking techniques, and knowledge of safety standards are applied daily to ensure that each dish is prepared correctly and safely. Communication and teamwork skills are essential for coordinating with other kitchen staff to maintain a smooth workflow and timely service. Attention to detail is critical when following recipes and portion controls to maintain consistency and quality. Preferred skills like multitasking and inventory management help the Line Cook efficiently handle busy service periods and contribute to kitchen organization. Additionally, culinary knowledge and certifications enhance the ability to adapt to menu changes and uphold high culinary standards.