Line Cook

Job Description Posted Sunday, March 24, 2024 at 10:00 AM Position Summary The Line Cook prepares all food items ordered and ensures the safety and cleanliness of the kitchen. The Line Cook is responsible for all aspects of their assigned cooking station, including set up, stocking, preparing ingredients, preparing simple dishes, and presenting dishes according to Wood Ranch’s recipes and specification. Line Cook Responsibilities Setting up and sanitizing workstations. Maintaining a clean, orderly, and sanitized kitchen, including equipment, utensils, and tools. Prepare food according to Wood Ranch recipes and health department standards. Ensuring all food items are labelled, properly stored, and easily accessible. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Season and cook food according to Wood Ranch recipes and standards. Perform culinary duties, including slicing, chopping, frying, broiling, and grilling. Communicate openly with management regarding any work-related concerns. Ensures and promote kitchen safety, hygiene codes, and cleanliness. Performs other related duties as assigned. Education and Experience Must be 18 years of age or older. Minimum of 6 months’ experience as a line cook or prep cook in a full-service restaurant. Required Skills/Abilities Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Ability to function well in a high‑paced and at times stressful environment. Ability to work quickly and efficiently. Ability to work well as part of a team. Ability to follow instructions and respond positively to feedback. Ability to maintain personal hygiene. Physical Requirements Physically able to stand and move around for extended periods of time. Exposure to extreme heat, steam, and cold present in a kitchen environment. Ability to lift up to 30 lbs. at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Physically able to continuously bend, reach, and twist. Starting at minimum wage, with wage increases based on experience. #J-18808-Ljbffr