LINE COOK
The Line Cook’s responsibilities include assisting the Executive Chef. Helping in preparing entrées, and
ensuring that food items are stored at the correct temperatures. You should be knowledgeable of various
cooking techniques and have a passion for food. Ultimately, an exceptional Line Cook should be able to
work in a fast-paced environment and demonstrate excellent organizational, communication, and time
management skills.
Responsibilities:
Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats
Preparing soups, salads, and sauces as instructed by the Executive Chef
Plating and garnishing meal items in accordance with the instructions provided by the Head Cook.
Ensuring that cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment
Ensuring that cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift
Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination
Assessing the quality of delivered food supplies to ensure that it meets restaurant standards
Requirements for all open roles:
● High school diploma or GED.
● Proven restaurant and overall hospitality experience.
● For kitchen staff - Proven experience working in a kitchen
● Sound knowledge of food health and safety regulations.
● The ability to work as part of a team.
● The ability to stand for extended periods.
● The ability to work in a fast-paced environment.
