The Line Cook is responsible for preparing and cooking menu items according to restaurant recipes, quality standards, and food safety guidelines. This position works as part of a fast-paced kitchen team and is expected to maintain consistency, efficiency, and attention to detail during all shifts.
Prepare and cook menu items according to established recipes and presentation standards.
Set up and stock assigned stations before service.
Maintain a clean, organized, and efficient work area.
Ensure food quality, consistency, and proper portion control.
Follow all food safety, sanitation, and health department requirements.
Monitor food inventory and notify management of shortages.
Properly store, label, and rotate food products.
Assist with food preparation and kitchen cleaning duties.
Work cooperatively with servers, bartenders, and other kitchen staff.
Maintain a sense of urgency during busy service periods.
Assist with opening and closing kitchen duties.
Perform other duties as assigned.
Previous line cook experience in a full-service restaurant required.
Experience working multiple stations in a commercial kitchen preferred.
Knowledge of food safety and sanitation practices.
Ability to read and follow recipes and preparation instructions.
Ability to work efficiently under pressure while maintaining quality standards.
Reliable attendance and punctuality.
Strong teamwork and communication skills.
Ability to stand and walk for extended periods.
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to bend, reach, twist, and perform repetitive motions throughout the shift.
Ability to work in a hot and fast-paced kitchen environment.
Consistently produce quality food according to restaurant standards.
Maintain cleanliness and food safety standards at all times.
Complete assigned prep and cooking duties efficiently.
Contribute positively to kitchen teamwork and operations.
Must be available to work evenings, weekends, and holidays as business needs require.
Schedule may vary based on business levels.