Benefits:

Bonus based on performance

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

A Line Cook is responsible for preparing food to the chef’s or restaurant’s specifications and setting up stations for service. They play a key role in the kitchen, ensuring food is cooked and presented correctly in a timely manner.

Line Cook Job Description

Position Overview The Line Cook works under the direction of the Head Chef or Sous Chef and is responsible for preparing food items in a specific station, ensuring high quality and consistency. They are required to work efficiently in a fast-paced environment while adhering to health and safety standards.

Key Responsibilities

• Prepare and cook food items according to recipes, quality standards, and customer requests. • Set up and stock food stations with all necessary supplies (e.g., chopping vegetables, preparing sauces, portioning ingredients). • Operate kitchen equipment such as grills, fryers, and ovens. • Monitor food preparation to ensure items are prepared properly and meet restaurant quality and presentation standards. • Follow food safety and sanitation procedures in accordance with health regulations. • Communicate effectively with kitchen staff and waitstaff to ensure orders are prepared correctly and on time. • Clean and maintain cooking stations and equipment throughout the shift and at the end of the day. • Assist with inventory control and notify kitchen management of shortages. • Participate in menu development by suggesting new dishes or modifications.

Skills and Qualifications

• Proven experience as a line cook or in a similar role in a kitchen environment. • Knowledge of kitchen equipment and safety rules. • Understanding of various cooking methods, ingredients, equipment, and procedures. • Ability to work in a fast-paced environment while maintaining attention to detail. • Strong organizational and multitasking skills. • Ability to work cohesively as part of a team. • Flexibility to work different shifts, including weekends, holidays, and nights. • Culinary school degree or relevant certification is a plus but not required.

Physical Requirements

• Ability to stand for extended periods. • Must be able to lift up to 25 lbs. • Ability to work in hot and noisy environments.

This description outlines the general duties and skills required for a line cook, but specifics may vary depending on the restaurant’s needs.