What are the responsibilities and job description for the Line Cook position at Stagecoach Inn & Restaurant?
Job Summary:
The Line Cook is responsible for preparing high-quality food in a timely, efficient, and sanitary manner. Working on the restaurant's line (or specific station), the Line Cook follows recipes, portion controls, and presentation specifications set by the restaurant. This position plays a key role in delivering a top-notch dining experience and maintaining the kitchen's smooth operation.
Key Responsibilities:
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Food Preparation: Prepare and cook dishes following restaurant recipes, presentation standards, and customer specifications.
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Station Setup: Set up and stock cooking stations with all necessary supplies, ensuring that all ingredients are prepped and ready for service.
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Cooking and Plating: Cook menu items in cooperation with the rest of the kitchen staff, ensuring that orders are prepared efficiently and plated with precision.
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Quality Control: Monitor food quality, ensuring that all dishes are consistent with restaurant standards in terms of taste, portion size, and presentation.
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Sanitation and Safety: Maintain a clean and organized work area, strictly following health and safety regulations, including proper food handling, storage, and sanitation practices.
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Stock Management: Assist in managing kitchen inventory, checking for freshness, and properly storing food supplies. Communicate any shortages or needs to the kitchen manager.
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Collaboration: Work closely with other kitchen staff to ensure smooth and efficient service, especially during busy shifts.
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Equipment Maintenance: Operate and maintain kitchen equipment like grills, fryers, ovens, and stoves safely, reporting any issues or malfunctions to management.
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Shift Responsibilities: Clean and break down the station after service, ensuring that all food is properly stored and equipment is cleaned.
Qualifications:
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Experience: Previous experience as a line cook or in a related kitchen position preferred.
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Knowledge: Familiarity with various cooking methods, ingredients, and equipment.
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Physical Stamina: Ability to stand for extended periods, handle high heat, lift heavy items (up to 50 lbs), and work in a fast-paced environment.
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Work Ethic: Strong attention to detail, time management, and a commitment to cleanliness and safety.
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Team Player: Excellent communication skills and ability to work as part of a team, especially under pressure.
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Flexibility: Availability to work nights, weekends, and holidays as required.
Work Environment:
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High-energy, fast-paced kitchen environment.
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Exposure to heat from ovens, stoves, and grills, as well as possible exposure to cold areas (freezers).
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Standing and moving for the entirety of the shift.
