Line Cook

Job Description

Job Description

Job Summary:
line Cook- One of the most vital positions in a restaurant, a line cook picks up where the prep cook leaves off by executing orders. Line Cooks are assigned to a cooking station (salad, grilling, frying, etc.) and are responsible for working with their teammates to execute orders in a timely manner. Role characteristics may include the ability to work well under pressure and stand for extended periods of time. .

• Responsible for preparing ingredients for menu items in a neat, accurate, and timely way.
• Follows prep list and preps items accordingly and within allotted time frame.
• Follows the prep recipes - ensures the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line.
• Executes every dish and recipe to the highest standards ensuring strict and exact recipe and portioning adherence.
• Ensures proper portioning.
• Sets up, maintains, restocks, cleans, and organizes work areas.
• Follows health, sanitation, cleanliness, and organization standards.
• Safely operates all equipment.
• Clean dishes.
• Practices proper and safe food handling, storage, receiving, and rotating stock.
• Meets all restaurant standards for safety and food handling.
• Practices teamwork by helping co-workers.
• Performs other duties as assigned by management.
• Adheres to company standards, including personal hygiene and appearance.
• Adheres to health department codes regarding food sanitation and handling.

• Efficiently operate a (Point Of Sale) POS system, specifically a Kitchen Display System (KDS).
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must be able to reliably commute to on-site location.
• Must be authorized to work in the United States.
• Must be over the age of 18 years old.