As a Line Cook, you will be responsible for the preparation and cooking of dishes to ensure consistency, quality, and presentation. You will work closely with the kitchen team to ensure the smooth operation of the kitchen while upholding high standards of hygiene and safety.

Key Responsibilities:

1. Food Preparation

• Prepare ingredients according to recipes, portion sizes, and cooking techniques.

• Prep vegetables, meats, sauces, and other items used in daily menu offerings.

• Ensure all ingredients are fresh and ready for use.

2. Cooking

• Cook food according to the restaurant’s standards, ensuring all dishes are prepared correctly and promptly.

• Manage one or more cooking stations (grill, sauté, fry, etc.), ensuring all items are prepared and plated to specification.

• Monitor food temperatures and ensure food safety protocols are followed.

3. Maintaining Cleanliness

• Keep the work area clean, organized, and free from hazards.

• Regularly clean kitchen equipment, tools, and utensils.

• Follow food safety standards for cleanliness, storage, and food handling.

4. Quality Control

• Ensure dishes are consistently prepared to high standards of quality, taste, and presentation.

• Assist in training new kitchen staff, if necessary, to ensure understanding of quality standards.

5. Collaboration

• Work with other line cooks, prep cooks, and kitchen management to ensure smooth kitchen operations.

• Communicate effectively with front-of-house staff to ensure accurate and timely order delivery.

6. Time Management

• Work efficiently and quickly under pressure, especially during peak service times.

• Ensure that food orders are completed promptly without sacrificing quality.

7. Stock Management

• Assist with inventory checks and stock rotation (FIFO – first in, first out).

• Report any shortages or discrepancies in inventory to the kitchen supervisor.

8. Health & Safety Compliance

• Follow all health and safety guidelines related to food preparation, handling, and storage.

• Ensure that all kitchen equipment is in good working order and report any malfunctions.

Required Skills & Qualifications:

• Previous experience as a cook or line cook in a fast-paced kitchen.

• Basic understanding of food safety and kitchen sanitation.

• Ability to work well under pressure in a fast-paced environment.

• Excellent time management skills and attention to detail.

• Strong communication and teamwork skills.

• Ability to multitask and maintain a high level of organization.

• Knowledge of various cooking techniques, equipment, and kitchen tools.

Preferred Qualifications:

• Culinary degree or formal cooking training (preferred but not required).

• Experience in a specific cuisine or kitchen specialty (e.g., French, international).

• Experience with inventory management and food ordering.

Physical Requirements:

• Ability to stand for long periods of time.

• Ability to lift heavy items (up to 50 lbs).

Work Environment:

• Fast-paced, high-pressure kitchen environment.

• Must be flexible with working hours, including nights, weekends, and holidays.