Cook

Line Cook: prepares ingredients, cooks menu items, and plates dishes in a fast-paced kitchen, ensuring food quality and consistency.  They manage a specific station (e.g., grill, sauté, fry), follow recipes and food safety regulations, and maintain a clean workspace. Key skills include culinary proficiency, teamwork, and stamina for high-pressure environments. 

Core Responsibilities

• Food Preparation: Chopping, mixing, preparing sauces, and prepping ingredients before service.
• Cooking & Plating: Cooking food using techniques like grilling, frying, or sautéing, and plating dishes according to restaurant specifications.
• Station Management: Stocking workstations with necessary supplies and ensuring all items are available.
• Sanitation: Cleaning and sanitizing workstations, tools, and utensils constantly.
• Safety Compliance: Adhering to food safety, handling, and sanitation regulations.
• Communication: Coordinating with other staff to ensure timely service, especially during peak hours. 

Key Requirements & Skills

• Experience: Previous experience as a cook in a professional, high-pressure kitchen.
• Culinary Skills: Strong knowledge of cooking methods and knife skills.
• Physical Stamina: Ability to stand for long periods, work in hot conditions, and lift up to 

 lbs.

• Teamwork: Ability to work collaboratively with chefs and team members.
• Certification: ServSafe Food Handling certification is often required or preferred.