Line Cook

POSITION SUMMARY

A line cook is a vital culinary professional responsible for preparing, cooking, and plating menu items within a specific station (e.g., grill, sauté, or pantry). They work under the direction of the executive or sous chef to execute recipes, maintain food safety standards, and keep their assigned work area clean and fully stocked during service.

ESSENTIAL FUNCTIONS

Food Preparation:

Chop vegetables, butcher meats, make sauces, and portion ingredients for the daily prep list.

Cooking & Plating:

Follow standard recipes to grill, fry, sauté, or bake food to order. Assemble and garnish dishes to match the restaurant's exact presentation standards.

Station Management:

Set up, stock, and maintain the cleanliness of your assigned cooking station before, during, and after service.

Safety & Sanitation:

Comply with all health codes, sanitation regulations, and safe food-handling practices, including proper food storage and temperature control.

Teamwork:

Coordinate with expediters and fellow line cooks to ensure food arrives simultaneously and on time

MANAGEMENT RESPONSIBILITIES

None

QUALIFICATIONS AND REQUIREMENTS

The following are the minimum qualifications which an individual needs in order to successfully perform the duties and responsibilities of this position. High school or vocational school coursework in kitchen basics such as food safety, preferred. Prior related experience preferred. Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Ability to function well in a high-paced and at times stressful environment. Ability to work quickly and efficiently. Ability to work well as part of a team. Ability to maintain personal hygiene.

PHYSICAL DEMANDS

In general, the following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to allow differently-abled individuals to perform the essential functions of the job. Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 15 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks.