Line Cook

Job Title: Line Cook

FLSA Classification: Non-Exempt Hourly Tip Eligible

Reports to: Restaurant General Manager

Job Summary: The Line Cook is responsible for preparing and cooking menu items in accordance with established recipes and standards. This role requires excellent culinary skills, attention to detail, and the ability to work efficiently in a fast-paced kitchen environment. Key responsibilities include cooking, plating, and garnishing dishes, as well as ensuring food quality and adherence to food safety guidelines.

Essential Functions:

1. Prepare and cook menu items according to recipes, portion sizes, and quality standards.

2. Operate kitchen equipment safely and efficiently, including grills, fryers, and ovens.

3. Monitor food temperatures and cooking times to ensure food safety and quality.

4. Plate and garnish dishes in an attractive and appealing manner.

5. Coordinate food preparation activities with other kitchen staff to ensure timely service.

6. Maintain cleanliness and organization of kitchen stations, including equipment and utensils.

7. Assist with inventory management, including receiving and storing deliveries of food and supplies.

8. Adhere to all food safety and sanitation guidelines to maintain a clean and hygienic work environment.

9. Basic proficiency in reading, writing, and understanding English.

10.Ability to calculate and count cash & change.

11.Ability to carry trays with multiple food and beverage products including dirty dishes & glassware.

Competencies:

1. Culinary Skills: Proficiency in cooking techniques, including grilling, frying, sautéing, and baking.

2. Attention to Detail: Ability to follow recipes accurately and ensure food is cooked to the proper specifications.

3. Adaptability: Flexibility to handle changing priorities and work efficiently in a dynamic kitchen environment.

4. Communication Skills: Effective verbal communication to coordinate with team members and communicate food preparation needs.

5. Teamwork: Willingness to work collaboratively with kitchen staff to ensure efficient operations and timely food service.

6. Time Management: Capacity to prioritize tasks and manage time effectively to meet production schedules.

7. Integrity: Commitment to upholding standards of cleanliness, safety, and professionalism in food preparation duties.

Qualifications:

• High school diploma or equivalent preferred.
• Previous experience as a line cook or in a similar role preferred but not required.
• Basic understanding of food safety and sanitation principles.
• Ability to obtain a Food Handlers card

Working Conditions:

• Moderate to noisy sound environment due to kitchen equipment and activity.
• Fast-paced environment with high demand during peak hours.
• Standing for extended periods and occasional bending, stooping, and lifting of heavy objects.