Line Cook

Core Responsibilities and Duties
Station Setup & Maintenance: Setting up and stocking assigned cooking stations with necessary supplies, including ingredients, tools, and equipment before service.
Food Preparation: Executing prep work such as chopping vegetables, butchering meat, preparing sauces, and portioning ingredients.
Cooking & Plating: Preparing menu items to order using techniques like grilling, frying, or searing, and ensuring dishes meet restaurant plating standards.
Food Safety & Sanitation: Adhering strictly to health regulations, including proper food storage, temperature monitoring, and maintaining a clean, sanitized workspace throughout the shift.
Collaboration: Working effectively with other cooks and chefs to ensure all food comes out simultaneously and in high quality.
Stock Management: Monitoring inventory levels, rotating stock to minimize waste, and notifying management of low supplies. 
Required Skills and Qualifications
Experience: Generally, 1+ years of experience in a fast-paced kitchen environment preferably in a Mexican restaurant
Physical Stamina: Ability to stand for long periods, work in high-temperature environments, and lift up to 50 lbs.
Technical Skills: Proficiency with cooking tools and techniques, including knife skills.
Certification: Food safety certification (e.g., ServSafe) is often required or preferred.  Must show proof of US work authorization