line cook

Job Overview

Responsibilities  

• Prepare and cook menu items according to restaurant recipes and quality standards.
• Assist with food preparation, including chopping vegetables, preparing meats, sauces, and other ingredients.
• Ensure food orders are completed accurately and in a timely manner.
• Plate and serve food according to restaurant presentation standards.
• Maintain cleanliness and organization of kitchen workstations, equipment, and storage areas.
• Follow food safety, sanitation, and health department regulations.
• Monitor inventory levels and notify management of needed supplies.
• Assist with receiving and storing food deliveries.
• Work cooperatively with kitchen staff and front-of-house employees to ensure smooth restaurant operations.
• Perform daily and closing cleaning duties, including washing dishes, cleaning grills, fryers, prep areas, and kitchen floors.

Skills  

• Knowledge of basic cooking techniques and food preparation.
• Understanding of food safety, sanitation, and health department requirements.
• Attention to detail to ensure food quality and presentation.
• Ability to communicate and work effectively as part of a team.
• Dependability and punctuality.
• Ability to maintain a clean and organized work area.
• Physical stamina to stand for long periods, lift supplies, and work in a busy kitchen.
• Ability to handle kitchen equipment safely, including grills, fryers, ovens, and knives.

Benefits

• Opportunities for advancement into lead or management positions
• Cross-training opportunities to learn multiple positions
• Paid Vacation: Employees earn one week of paid vacation after completing their first year of employment.