Benefits:

Fun and Exciting Work Environment

Culture & Community - engaging team events, monthly team recognition

401k, Roth IRA

Financial Security - competitive salary, incentive bonus structure

Generous Paid Time Off Policies

Work-Life Balance - Flexible working schedule

Health & Wellbeing - company sponsored health and vision insurance

Professional Development

Role Purpose: The role purpose of a line cook is fundamental to the smooth operation of a kitchen and the successful execution of a restaurant's culinary offerings

Key Responsibilities:

Strategic and Financial Responsibilities

Cost Control: Prep cooks play a role in cost control efforts by minimizing food waste and maximizing the efficient use of ingredients during preparation.

Inventory Management: Prep cooks assist in managing ingredient inventory by monitoring stock levels, rotating inventory to maintain freshness, and communicating with kitchen management regarding ingredient shortages or excesses

Efficiency and Productivity: Prep cooks work efficiently to complete tasks within designated timeframes, contributing to overall kitchen productivity.

Operational Responsibilities

Ingredient Preparation: Prep cooks are responsible for preparing ingredients for menu items according to standardized recipes and specifications.

Recipe Assembly: Prep cooks assemble and organize ingredients based on recipe requirements, ensuring that all components are prepared and readily available for use during service. They measure and portion ingredients accurately to facilitate efficient cooking and plating during peak service periods.

Stocking and Restocking: Prep cooks stock and restock ingredients, supplies, and utensils in preparation for upcoming service periods. They monitor inventory levels, rotate stock to maintain freshness, and communicate with kitchen management regarding ingredient shortages or excesses.

Supporting Cooks and Chefs: Prep cooks provide essential support to line cooks, sous chefs, and chefs by ensuring that they have all necessary ingredients and mise en place (prepped ingredients) available during service. They help expedite food preparation and minimize wait times for orders by having ingredients readily available

Kitchen Organization: Prep cooks contribute to maintaining a clean, organized, and efficient kitchen environment by following sanitation protocols, properly storing ingredients, and keeping work areas clean and tidy. They assist with general kitchen cleanup tasks and equipment maintenance as needed.

Staff Management

Quality Assurance: Prep cooks assist in maintaining high standards of food quality and consistency by ensuring that ingredients are fresh, properly prepared, and stored according to food safety guidelines.

Education & Qualifications:

Certifications in food safety and sanitation, such as ServSafe or Safe Food Handling

High School Diploma or Equivalent

Physical Stamina and Endurance-ability to stand for long periods, lift heavy objects, and perform repetitive tasks in a hot and demanding kitchen environment

Desirable - Culinary School or Vocational Training

Experience:

Kitchen Experience: Previous experience working in a kitchen setting is highly beneficial for line cooks. This may include positions such as prep cook, dishwasher, kitchen assistant, or other entry-level kitchen roles.

Desirable - Previous experience in a high volume restaurant.

Skills & Competencies:

Basic culinary skills, including proficiency in cooking techniques, food preparation methods, and recipe execution.

Food Safety and Sanitation Practices: Knowledge of food safety principles and sanitation practices is essential for line cooks to ensure the safety and quality of the food they prepare. Experience with food handling, storage, and hygiene practices, as well as familiarity with health and safety regulations.

Recipe Adherence: Line cooks must be able to follow recipes accurately, ensuring that dishes are prepared to the restaurant's standards of taste, texture, and presentation.

Desirable - Specialized Skills and Techniques: Experience with specific cooking techniques and cuisines can be advantageous for line cooks, depending on the menu and concept of the restaurant.

Technological Proficiency

Temperature Monitoring Devices: Line cooks use temperature monitoring devices such as digital thermometers and probe thermometers to ensure that food items are cooked to the appropriate internal temperature for safety and quality

Desirable - Recipe Management Software: Line cooks may use recipe management software to access and follow standardized recipes for menu items.

Personal Qualities:

Self starter- driven and motivated work ethic, the ability to be resilient, the ability to be adaptable, empathy, ability the strategic thinker, collaborative, customer focused, results-driven.

Languages:

English

Department: Culinary Operations Location: On-Site Travel Required: No Type: Full-Time Working Pattern: Monday-Friday, Weekends, Nights, Holidays Reports To: Head Chef/Sous Chef Collaborates With: Management team, Administrative support Supports & Engages With: Managers, FOH, BOH