Job Title: Line Cook Salary: Competitive, based on experience Reports To: Chef

Position Overview

The Line Cook is responsible for preparing, cooking, and assembling menu items in a fast-paced, high-volume kitchen. This role requires strict adherence to food preparation guidelines, cleanliness standards, food safety protocols, and equipment maintenance to ensure consistent quality and customer satisfaction.

Key Responsibilities

Prepare and cook menu items according to established recipes and specifications.

Stock and maintain sufficient levels of food products at line stations to ensure smooth service.

Portion food items prior to cooking based on standard sizes and specifications.

Maintain cleanliness and sanitation of workstations, including tables, shelves, grills, fryers, and other kitchen equipment.

Prepare food using various cooking methods such as broiling, grilling, frying, and sautéing.

Follow proper plating and portioning guidelines, including garnishing of dishes.

Assist with food preparation during off-peak hours as needed.

Close the kitchen following proper procedures and closing checklists.

Attend scheduled employee meetings and contribute improvement suggestions.

Complete assigned opening, mid, and closing sidework as directed.

Work a flexible schedule based on business volume demands.

Participate in ongoing training programs, both in-house and external.

Qualifications

Minimum of 2 years of experience in kitchen preparation and cooking.

At least 6 months of experience in a high-volume kitchen setting.

Clear communication skills to coordinate effectively with kitchen and dining room staff.

Ability to lift, reach, bend, and safely maneuver items weighing up to 50 pounds.

Basic knowledge of food safety practices and dining service procedures.

Capability to work in a standing position for long periods (6 to 9 hours).

Willingness to adhere to appearance guidelines and standards.

Physical and Work Environment Requirements

The Line Cook role requires standing for extended periods (6 to 9 hours), lifting and maneuvering items up to 50 pounds, and working in a fast-paced, high-energy kitchen environment with elevated heat and noise levels. Flexibility to work various shifts based on business needs is essential.

Core Competencies

Attention to Detail: Ensure food quality, presentation, and consistency meet standards.

Time Management: Effectively manage high-volume service periods.

Teamwork: Collaborate with kitchen staff and assist when needed.

Commitment to Safety and Sanitation: Follow all food safety and sanitation procedures.

Adaptability: Handle various tasks and adjust to changing service needs.

EEO Diversity Statement

Our organization is an equal opportunity employer and values diversity. We are committed to creating an inclusive environment for all employees and do not discriminate based on race, color, religion, gender, sexual orientation, national origin, disability, or veteran status.