Communication Skills, Cook Dishes, Customer Experience, Food Presentation, Food Safety, Lift/Move 40 Pounds, Operational Support, Plating Processes, Quality Metrics, Sanitation
The Line Cook reports to the Kitchen Manager and prepares hot foods such as meats, fish, vegetables, and soups, ensuring proper portioning, plating, and garnishing.
- Promotes a high standard of guest and team member experience, maintains food safety, and ensures proper storage and sanitation.
- Handles food preparation, cooking, seasoning, and presentation according to recipes and quality standards.
- Supports kitchen operations by stocking, rotating, and managing food supplies, assisting with prep during busy times, and helping with kitchen closing.
- Coordinates with team members to meet service needs and offers suggestions for improvement.
- Uses various commercial tools and technology, including ovens, knives, and inventory systems.
- Minimum qualifications include 2+ years of kitchen experience, effective communication, physical ability to lift up to 40 pounds, and work standing for long periods.