A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
Line Cook Job Overview We are looking for a skilled, reliable Line Cook to join our back-of-house team. As a Line Cook, you are right in the heat of the action, responsible for preparing high-quality dishes according to our exact recipes and presentation standards. You will master your assigned station (e.g., sauté, grill, fry) and work in perfect sync with the rest of the line to ensure every ticket leaves the kitchen correctly, beautifully, and on time. Key Responsibilities
Station Execution:
Set up, stock, and break down your assigned station. Prepare all menu items to exact recipe, portioning, and plating specifications.
Speed & Timing:
Work efficiently under pressure to ensure dishes are cooked and timed perfectly with the rest of the ticket, minimizing ticket times during high-volume rushes.
Quality Control:
Inspect all ingredients for freshness and ensure every plate meets appearance, temperature, and taste standards before it hits the pass.
Food Safety & Sanitation:
Maintain a pristine, organized work area throughout the shift. Adhere to all local health department codes, temperature logging, and safe food-handling procedures.
Communication:
Maintain clear, positive, and professional communication with fellow line cooks, prep cooks, and front-of-house expo staff.
Waste Management:
Minimize food waste through precise portioning, proper storage techniques, and efficient use of ingredients. Requirements & Qualifications
Experience:
Minimum of 3 years of experience working as a line cook in a fast-paced, high-volume restaurant.
Technical Cooking Skills:
Excellent knife skills and proficiency with commercial kitchen equipment (grills, flat-tops, fryers, sauté burners).
Cool Under Pressure:
Ability to stay calm, focused, and organized during intense service rushes without sacrificing quality or safety.
Physical Demands:
Ability to stand and move continuously for long periods (up to 8 hours) in a hot kitchen environment, and lift up to 50 pounds.
Schedule:
Open availability to work nights, weekends, and holidays as required by the restaurant's peak business hours.
Certification:
Valid ServSafe or state-approved Food Handler's certification.
