Line Cook (Part-Time or Per Diem)

Ames Farm Inn is seeking PT or Per Diem Line Cooks for our family-style breakfast and lunch restaurant.

The Line Cook is responsible for preparing and cooking a variety of menu items to meet the restaurant's quality standards. The Line Cook plays a vital role in executing orders efficiently while maintaining a clean, organized, and safe kitchen environment. This role requires precision, consistency, and teamwork to ensure an exceptional dining experience for guests. 

Duties/Responsibilities: 

• Prepares and cooks menu items according to established recipes, portions, and quality standards, ensuring consistency in taste and presentation. 

• Works on various stations, including grilling and frying, as assigned by the Lead Cook or Restaurant Manager.  

• Assists with food ticket management to ensure orders are completed on time and plated correctly. 

• Monitors food preparation and cooking times to meet service expectations. 

• Ensures that food safety, sanitation, and allergen procedures are followed throughout preparation, cooking, and plating. 

• Assists the Prep Cook in preparing ingredients when necessary, including cutting, portioning, and prepping breakfast products, produce, meats, and sauces. 

• Collaborates with the Lead Cook and communicates effectively with front end serving team to maintain efficient kitchen flow during peak times. 

• Assists with restocking the line, ensuring all necessary ingredients and supplies are available during shifts 

• Reports equipment or supply issues to the Lead Cook or Restaurant Manager. 

• Maintains cleanliness and organization of workstations and assists with overall kitchen cleanliness at the end of shifts. 

• Follows proper storage and labeling practices to maintain food freshness and minimize waste. 

• Performs other related duties as assigned. 

Required Skills/Abilities: 

• Strong understanding of food preparation techniques, cooking procedures, and kitchen equipment. 

• Ability to work in a fast-paced environment while maintaining quality and consistency. 

• Strong organizational skills and ability to multitask effectively during service. 

• Ability to follow recipes and instructions while demonstrating attention to detail. 

• Ability to work collaboratively with team members and take direction from the Lead Cook or management. 

• Basic understanding of food safety, sanitation standards, and allergen procedures. 

Reports to:

Lead Cook or Restaurant Manager