Line Cook

A Line Cook is responsible for preparing and cooking food in a fast-paced kitchen environment. They work on specific stations, such as grilling, sautéing, or preparing salads, following recipes and maintaining consistency in food quality. Line cooks ensure the kitchen remains organized, clean, and that food is prepared in a timely manner while adhering to safety and sanitation standards. They may also assist with inventory, cleaning, and other kitchen tasks as needed.

• →Review previous day’s production and butcher counts to establish required production levels for the day.
• →Set up and service lunch and/or dinner lines and cold stations to meet operational needs.
• →Identify and select cuts of meats, poultry, seafood, dairy products, fruits, and vegetables for hot and cold food preparation.
• →Cook all foods to order, ensuring each dish is prepared according to customer specifications.
• →Prepare additional food items as assigned, including appetizers, sides, and special dishes.
• →Properly garnish all hot and cold food plates to maintain presentation standards.
• →Ensure the efficient operation of the kitchen, adhering to high standards of food production and timing.
• →Requisition necessary supplies to maintain the flow of production.
• →Assist with inventory control, helping to track stock levels and reduce waste.
• →Maintain a clean and safe kitchen environment, ensuring proper sanitation and upkeep of equipment and work areas.
• →Assist in training new associates, promoting a collaborative and skilled kitchen team.

• 2-year culinary degree or related work experience.
• At least 1 year of experience working in a high-volume restaurant or hotel kitchen.
• Ability to lift at least 50lbs.
• Strong communication and organizational skills.
• Ability to work efficiently under pressure in a fast-paced environment.