Line Cook

Job Description

Job Description

Line Cook

Are you a passionate and dedicated cook ready to take the next step in your culinary career? We are seeking a talented and ambitious individual to join our kitchen team as a Line Cook with the clear trajectory to grow into a Sous Chef role. This is an exciting opportunity for someone who is eager to learn, committed to excellence, and ready to contribute to a dynamic and innovative culinary environment.

The Pantry by Emily's Table is a gourmet bodega serving breakfast, lunch, dinner, corporate catering, and special events. We provide food of the highest quality focusing on fresh, local produce and seasonal dishes. The Pantry offers an elevated coffee experience, gluten free and dairy free pastries and breads, and a unique curation of hand selected gifts and merchandise. We are open 7am to 4pm Tuesday through Friday, and Saturday 8am to 5pm. These hours exclude special events which may occur at different times.

Position Summary

The Line Cook is responsible for preparing and executing menu items accurately, consistently, and efficiently according to the restaurant's recipes and standards. The Line Cook works as part of the kitchen team to ensure food is prepared safely, presented properly, and delivered to guests in a timely manner.

The ideal candidate is dependable, organized, detail-oriented, and able to maintain a high standard of execution in a fast-paced kitchen environment.

Essential Responsibilities

• Prepare and execute menu items according to established recipes, specifications, and presentation standards.
• Complete assigned prep work accurately and efficiently.
• Maintain proper portion control and minimize food waste.
• Set up and maintain an organized, properly stocked station before and throughout service.
• Cook food to the appropriate temperatures and specifications.
• Maintain consistent quality, portion sizes, and presentation throughout every shift.
• Read and accurately execute tickets and modifications.
• Communicate clearly with the Chef, Expo, and other kitchen team members regarding orders, timing, shortages, and special requests.
• Work efficiently with other stations to coordinate timing and ensure complete orders are ready when needed.
• Maintain awareness of ticket times and communicate potential delays immediately.
• Properly handle allergy and dietary-restriction tickets according to restaurant procedures.
• Keep workstations clean, organized, and sanitary throughout the shift.
• Follow proper food handling, storage, labeling, dating, and rotation procedures.
• Maintain proper food temperatures and follow all food safety requirements.
• Clean and maintain kitchen equipment, tools, and work areas.
• Assist with receiving, storing, and organizing deliveries as assigned.
• Assist with opening, closing, and kitchen side work.
• Restock ingredients and supplies throughout the shift.
• Notify the Chef or appropriate manager of low inventory, equipment problems, food-quality concerns, or safety issues.
• Assist other kitchen stations when needed.
• Follow all restaurant policies, procedures, and safety standards.
• Maintain a professional, respectful, and team-oriented attitude.

Food Quality & Safety Standards

Every dish should meet the restaurant's standards for:

• Proper temperature
• Correct portion
• Proper seasoning
• Appropriate texture and doneness
• Accurate modifications
• Proper plating and presentation
• Freshness and quality
• Correct accompaniments and garnishes

If you wouldn't be proud to serve it, don't send it.

Station Responsibilities

Before service, the Line Cook is responsible for ensuring their station is:

• Fully stocked and properly organized.
• Properly prepped for anticipated business levels.
• Equipped with clean and functioning tools and equipment.
• Set up according to kitchen standards.
• Prepared to execute the menu efficiently.

During service, the Line Cook should:

• Maintain a clean and organized station.
• Communicate clearly with the kitchen team.
• Prioritize tickets appropriately.
• Ask for assistance before falling behind.
• Communicate shortages or delays immediately.
• Maintain quality and consistency even during high-volume periods.

After service, the Line Cook should:

• Properly store, label, date, and rotate food.
• Clean and sanitize the station.
• Clean assigned equipment and tools.
• Restock for the next shift.
• Complete all assigned closing duties.

Teamwork Expectations

The kitchen operates as one team. Line Cooks are expected to:

• Communicate clearly and respectfully.
• Help other stations when their own responsibilities are under control.