Job Description: Line Cook
Position Title: Line Cook
Department: Kitchen Operations
Reports To: Head Chef
Employment Type: [Full-Time]
Key Responsibilities
1: Food Preparation and Cooking:
- Prepare food items as per recipes, ensuring accuracy in measurements and techniques.
- Cook menu items on the assigned station (grill, sauté, fry, pantry, etc.) while adhering to timing and quality standards.
- Monitor food during preparation to ensure proper cooking and seasoning.
2: Station Setup and Maintenance:
- Set up and stock the workstation with all necessary supplies before and during shifts.
- Maintain a clean and organized station throughout service, ensuring readiness for high-demand periods.
3: Food Presentation:
- Plate dishes according to the restaurant's presentation guidelines, ensuring consistency and visual appeal.
- Garnish dishes as required before serving.
4: Sanitation and Food Safety:
- Follow all health and safety regulations, including proper handling, storage, and cooking of food.
- Ensure the workstation is cleaned and sanitized before, during, and after shifts.
- Properly label and store leftover food according to kitchen protocols.
5: Collaboration and Communication:
- Work closely with other kitchen staff to ensure smooth operations and timely food delivery.
- Communicate effectively with the kitchen team to coordinate orders during busy periods.
6: Inventory and Waste Management:
- Monitor inventory levels at the assigned station and notify the manager of shortages.
- Minimize food waste by using ingredients efficiently and adhering to portion controls.
7: Adaptability and Problem-Solving:
- Handle special dietary requests or substitutions as directed by the head chef or manager.
- Address and resolve issues, such as equipment malfunctions or incorrect orders, quickly and calmly.
Qualifications and Skills:
- Education: High school diploma or equivalent; culinary certifications are a plus.
- Experience: Previous experience in a kitchen environment preferred; on-the-job training may be provided.
- Skills and Competencies:
- Proficiency with kitchen equipment and cooking techniques.
- Strong organizational skills and the ability to multitask in a fast-paced environment.
- Attention to detail and commitment to producing high-quality dishes.
- Excellent teamwork and communication skills.
- Knowledge of food safety and sanitation regulations.
Working Conditions:
- Requires standing for long periods, exposure to heat, and fast-paced work environments.
- May include early mornings, late evenings, weekends, and holiday shifts.
- Ability to lift and carry heavy items such as stock or equipment (up to 50 lbs).