Position Title: Line Cook Department: Kitchen Reports To: Head Chef / Kitchen Manager
Job Summary
A Line Cook is responsible for preparing and cooking food according to recipes and restaurant standards. They work at a specific station on the kitchen line (e.g., grill, sauté, fry) and ensure that dishes are produced efficiently, consistently, and safely during service.
Key Responsibilities
Prepare ingredients by chopping, slicing, and measuring
Cook menu items in cooperation with the rest of the kitchen staff
Follow recipes and presentation standards consistently
Set up and stock stations with necessary supplies
Maintain cleanliness and organization of the kitchen and workstation
Ensure food quality and freshness standards are met
Operate kitchen equipment safely and efficiently
Assist with inventory, stocking, and food storage
Comply with all food safety and sanitation guidelines
Work efficiently under pressure during busy service periods
Qualifications & Skills
Previous cooking or kitchen experience preferred
Knowledge of basic cooking techniques and kitchen equipment
Ability to follow instructions and work as part of a team
Strong attention to detail and time management skills
Ability to stand for long periods and lift up to 50 lbs
Flexibility to work evenings, weekends, and holidays
Working Conditions
Fast-paced, high-pressure kitchen environment
Exposure to heat, sharp tools, and kitchen equipment