Line Cook
A Line Cook is employed to prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or prep area.
To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.
Essential duties/responsibilities include:
- Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work
- Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles
- Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan
- Knowledge of basic butchering
- Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements
- Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures
- Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures
- Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications
- Cleans kitchen equipment
- Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns
- Creates seasonings, cures and rubs
- May bone and clean shellfish, cut, trim or grind meats, fish or poultry
- Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment
- Must demonstrate ability to present and discuss menu item preparation with kitchen manager and Chef-de-Cusine
Basic qualifications include:
- Must be at least 18 years of age
- Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience
- Previous experience in a high-volume Restaurant
- Strong communication, proven leadership and interpersonal skills
- Adept at troubleshooting and can calmly handle difficult situations
- Proven ability to read and understand recipes
- Understands the purpose of the knife and when to use it
- Strong organizational skills; Ability to lead a team in a very fast paced environment
- Exhibits a positive, friendly and helpful attitude to our guests and your co-workers
- Motivates and encourages co-workers through daily reinforcement and coaching
- Demonstrates passion and enthusiasm for working in the kitchen.
- Proven knowledge of culinary techniques and terminology
- Valid Food Safety Certification or equivalent
- Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
- This position may including nights and holidays
Preferred qualifications include:
- Bilingual preferred
- Certification from CIA or equivalent
- Vocation school training or high school certification
- Culinary degree or equivalent
- Recommendation from school
Physical requirements include:
- Standing or walking for up to 8 hours at a time on tiled floors
- Hand and wrist strength as needed to manipulate product during production; ability to use your hands to handle, control or feel objects, tools or controls
- Ability to repeat the same movements
- React quickly using hands, fingers or feet
- Use one or two hands to grasp, move or assemble objects
- Use stomach and lower back muscles to support the body for long periods with getting tired; must be able to bend stretch, twist or reach out.
- Ability to lift up to 50 lbs
- Ability to bend repeatedly throughout entire shift as needed for production
- Ability to work in high-heat environments for up to 8 hours at a time
Physical demands include:
Stand (up to 10 hrs/day) Constantly
Walk (up to 10 hrs/day) Constantly
Sit Occasionally
Manually Manipulate Constantly
Reach Outward Constantly
Reach Above Shoulder Constantly
Climb Occasionally
Crawl Occasionally
Squat or Kneel Occasionally
Bend Occasionally
Grasp Constantly
Speak Constantly
Lift/Carry 21 – 50 lbs Frequently
Push/Pull 13-25 lbs Frequently
Other physical requirements include:
- Vision (near, distance, color)
- Sense of sound – ability to converse with people in a loud environment
Work environment is moderately loud to loud.