Key responsibilities include stocking and setting up the cooking station, prepping ingredients, cooking various dishes using different methods, plating meals, managing inventory, and performing end-of-shift cleaning. The role requires the ability to work efficiently in a fast-paced, high-pressure environment, work collaboratively with other kitchen staff, and follow instructions from chefs and supervisors.
Core Responsibilities
Station Management: Set up and stock the cooking station with all necessary supplies and ingredients before service begins.
Food Preparation: Prepare ingredients by washing, chopping, slicing, and mixing, as well as making sauces and other components.
Cooking: Cook menu items according to established recipes, portion controls, and presentation specifications using various cooking methods like grilling, frying, and sautéing.
Quality and Consistency: Ensure all dishes meet the restaurant's quality standards for taste, presentation, and consistency.
Food Safety & Sanitation: Maintain a clean and sanitary work area and equipment, store food properly, and adhere to all local health and sanitation regulations.
Inventory & Restocking: Monitor inventory levels on the line, restock items as needed during the shift, and complete inventory and storage logs.
Teamwork: Collaborate effectively with other kitchen staff, including chefs and fellow line cooks, to ensure efficient order preparation and service.
Equipment Use: Properly use and maintain all kitchen equipment in their station.
Required Skills and Qualities
Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
Strong organizational skills to manage tasks and time effectively.
Attention to detail to follow recipes and maintain quality standards.
Physical stamina to stand for long periods and lift heavy items.
Knowledge of food safety and sanitation practices.
Ability to work flexible hours, including weekends.
A collaborative attitude and ability to function as part of a team.