Position Summary The Line Cook is responsible for preparing and cooking menu items according to established recipes, procedures, portion sizes, and quality standards. The Line Cook is expected to work efficiently during service, maintain consistent food quality, and keep their station clean, organized, and properly stocked. Responsibilities Prepare and cook menu items according to established recipes, techniques, portion sizes, and presentation standards. Follow recipes and preparation procedures consistently. Complete assigned food preparation before and during service. Set up and properly stock the assigned station before service. Maintain food quality and consistency throughout the shift. Follow proper portion-control standards. Prepare orders accurately and efficiently. Communicate with the Head Line Cook and other team members to prevent delays and mistakes. Maintain appropriate speed and sense of urgency during busy service periods. Monitor ingredient levels at the station and communicate shortages or production needs. Properly label, date, store, and rotate food according to FIFO procedures. Minimize unnecessary food waste. Maintain a clean, organized, and sanitary workstation throughout the shift. Follow all food-safety and sanitation procedures. Properly clean and maintain kitchen equipment and tools. Complete assigned opening and closing responsibilities. Follow instructions and direction from the Head Line Cook and management. Perform other kitchen-related duties assigned by management during scheduled working hours. Qualifications Previous line cook or restaurant kitchen experience preferred. Ability to follow recipes and procedures accurately. Ability to work quickly while maintaining food quality and consistency. Strong attention to detail. Ability to communicate and work effectively as part of a team. Reliable and punctual. Ability to work effectively under pressure during busy periods. Ability to stand for extended periods and safely lift items as required by the position. Performance Expectations The Line Cook will be evaluated based on: Food quality and consistency Compliance with recipes and portion standards Order accuracy Speed and efficiency Food-safety and sanitation compliance Station cleanliness and organization Food waste and portion control Completion of assigned opening and closing duties Reliability, punctuality, and teamwork