The position of line cook consists of managing the daily preparation of food items for a station or a specific area in a kitchen and cooking and plating all food orders in an efficient, healthful and attractive manner.
Tasks
- Present food using proper plate presentation techniques;
- Check and maintain coolers and storage areas for cleanliness, quantity and quality of food;
- Requisition of food with necessary approvals according to policy;
- Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment;
- Work in a team-oriented environment and under demanding conditions;
- Prepare stocks, soups, cold soups, sauces, bisques or mayonnaise for serving;
- Prepare and cook meat, poultry, fish and seafood;
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Completing all tasks, in order, on the prep list from the sous chef or other kitchen manager
- Follow food safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
- Stocking and setting up the kitchen stations
- Breaking down and cleaning the kitchen stations
- Labeling and stocking all ingredients
- Ensure ingredients and final products are fresh
- Washing, chopping and sorting ingredients like fruits, vegetables and meats
- Measuring quantities of seasonings and other cooking ingredients
- Follow recipes, including measuring, weighing and mixing ingredients
- Cook menu items to the restaurants standard, maintaining consistency in process and presentation
- Present, garnish and arrange final dishes
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Maintain food safety and sanitation standards
- Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
Qualifications and requirements
- A high school diploma or equivalent;
- Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
- Ability to give full attention to what other people are saying.
- Ability to work as part of a team
- Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
- Calm demeanor to work in a high-stress, fast-paced environment
- Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
- Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
- Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
- Ability to stand for hours at a time, handle heat and work shifts
Work schedule
- Night shift
- Holidays
- On call
- 8 hour shift
- 10 hour shift
- 12 hour shift
- Weekend availability
- Monday to Friday
Supplemental pay
- Tips
Benefits
- Health insurance
- Dental insurance
- Vision insurance
- Paid time off