La Prensa Tacos & Tapas -

SOP:

Line Cook Line Cook NOTE:

Mexican restaurant experience is preferred.

Position Purpose:

To prepare and plate menu items according to La Prensa's recipes, portion standards, and presentation guidelines while maintaining speed, accuracy, and cleanliness during service. 1. Responsibilities Cooking & Food Preparation

• Review daily station prep list and ensure all items are stocked before service.
• Cook proteins, vegetables, tortillas, sauces, and garnishes according to La Prensa recipes.
• Follow proper cooking techniques (grilling, sautéing, frying, roasting) for consistent results.
• Maintain portion control and presentation standards for all dishes.
• Taste and check quality of food before plating. Station Management
• Keep assigned station stocked, organized, and clean at all times.
• Replenish prep items during service as needed.
• Set up mise en place before each shift and break down at the end.
• Communicate low stock or prep needs to the Kitchen Manager promptly.
• Maintain awareness of ticket times and coordinate with other line cooks to ensure dishes are served together. Sanitation & Safety
• Follow health department regulations and La Prensa sanitation standards.
• Use gloves when handling ready-to-eat foods.
• Sanitize cutting boards, utensils, and counters regularly during service.
• Follow proper cooking temperatures and storage procedures.
• Immediately report unsafe conditions, equipment issues, or spoiled ingredients.

2. Opening Duties 1. Clock in and check in with Kitchen Manager or Executive Chef. 2. Review station prep list and gather all needed ingredients and tools. 3. Set up station with clean cutting boards, knives, utensils, and sanitizer bucket. 4. Turn on and preheat grills, fryers, ovens, and other necessary equipment. 5. Prepare mise en place for service: chop vegetables, portion proteins, prepare sauces, etc. 6. Verify all items are fresh and properly labeled. 3. During Service

• Cook items to order with speed and precision while keeping consistent quality.
• Follow the order of tickets and prioritize based on timing.
• Maintain clear communication with expo, servers, and other cooks.
• Keep the station neat, organized, and free from cross-contamination risks.
• Replace and refresh garnishes and sauces as needed.
• Help other stations when possible without compromising your own.

4. Closing Duties 1. Turn off and clean grills, fryers, ovens, and other equipment. 2. Wrap, label, and store leftover prep according to FIFO method. 3. Discard expired or spoiled items. 4. Sanitize station surfaces, cutting boards, and utensils. 5. Sweep and mop kitchen floors in assigned area. 6. Check with Kitchen Manager before clocking out to ensure all duties are complete. 5. Standards & Expectations

Speed & Efficiency:

Complete tickets in target times without sacrificing quality.

Consistency:

Follow recipes and plating guides exactly.

Cleanliness:

Maintain a spotless station throughout service.

Communication:

Alert management of issues immediately.

Teamwork:

Assist other cooks during peak hours and be flexible with assignments. 6. Required Tools & Equipment

• Chef's knife, tongs, spatulas
• Cutting boards (color-coded)
• Cooking pans and sauté pans
• Thermometer
• Gloves, aprons, and sanitizer buckets
• Grill, fryer, oven, flat top, or other assigned equipment 7. Reporting Structure
• Reports to: Kitchen Manager or Executive Chef
• Works with: Other line cooks, prep cooks, dishwashers, servers, and bartenders

Pay:

$26,500.16 - $30,000.54 per year

Work Location:

In person