Summary
A Line Cook prepares consistent execution of recipes and presentation standards with a sense of urgency without sacrificing quality. Deliver every plate with consistency, quality and attention to detail. Have a passion for hospitality and continuous learning. Be a part of a culinary team preparing for the launch of a major new restaurant concept in Early 2027. Work alongside experienced culinary leadership committed to coaching and development.
Essential Duties & Responsibilities
The essential duties and responsibilities of the Line Cook position are as follow:
• Interchangeability between all kitchen stations
• Perform cooking techniques: broiling, sautéing, etc. in food preparation
• Maintain and understand how to use and operate all kitchen equipment responsibly and report maintenance concerns immediately to the Chef
• Strong knife skills - cutting, chopping, carving, dicing. Understanding of classic cooking techniques
• Follow HACCP, sanitation, and temperature control procedures. Responsible for station hygiene and sanitation
• To comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment
• Receives direction from chef, cook, or pantry chef
• Food preparation, washing, mixing, rinsing, etc
• Use of kitchen tools, knives, paring knives, etc., in food preparation
• Observe all safety procedures
• Maintain an organized, clean and fully stocked station
• Support inventory accuracy to minimize waste whenever possible
• Rotate stock to maintain freshness standards
• Inform supervisors when supplies are getting low or equipment is not working properly
• Responsible for pantry organization
• Keep kitchen organized
• Clean work areas, equipment, and utensils
• Butcher and clean fish, poultry, meat, and shellfish
• Use manual or electric appliances to clean, peel, slice, and trim food
• Stir and strain soups and sauces
• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses
• Ability to fill-in at other stations when chefs are absent. Contribute to a collaborative kitchen environment
• Responsible for inventory, preparation and presentation of select dishes and food items.
• Able to work in a team-oriented environment and under considerable stress
• Must immediately report all suspicious occurrences and hazardous conditions
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Give assistance to other cooks and stations as directed by supervisor
• Communicate quickly and precisely in a professional manner at all times
• Other duties as assigned
Position Status and Availability
The individual selected for this position must be available to work a full-time, evening (PM) shift Sunday - Saturday including holidays.
Requirements
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted for this position are as follow:
• 100% of shift involves walking or standing
• 100% of shift involves continuously reaching, bending, lifting, stooping, or wiping
• Must be able to lift around 50 lbs., and be able to push around 75 lbs
• Excessive exposure to heat, cold, and water
• Be able to work in a standing position for long periods of time (up to 9 hours)
• Be able to reach, bend, stoop and frequently lift
• Must have the stamina to work 50 to 60 hours per week
Special skills or knowledge necessary for the position:
• Knowledge about the kitchen utensils and tools
• Team Player
• Knife working skills
• Basic cleaning skills
• A range of ingredients and their use should be known
• A prep cook must take criticism in a positive way
• A prep cook is required to be swift at work
• Must have cutting and chopping skills
• Communication skills are an essential
• Must be able to speak, read, and understand basic cooking directions
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization
• Ability to weigh and measure using Imperial units of weight measurement (ounces/ pounds) and volume (cups/ quarts)
• Ability to apply common sense understanding to carry out instructions
• The associate frequently is required to taste and/or smell food being prepared
• Must be able to communicate in dominate language(s)
• Must be able to speak, read, and understand basic cooking directions
• Be responsible in handling challenging situations
• Be able to make decisions in a time pressured environment
• Ability to work calmly and effectively under pressure
• Have confidence, self-drive and be enthusiastic
Education/Experience
High school diploma or general education degree (GED) and three (3) years cooking experience preferably in a culinary program or three (3) years fine dining cooking experience.