Line Cook

Job DescriptionDescription:

Reports To: Kitchen Management (Sous Chef & Executive Chef)

Job Summary

The Line Cook prepares, cooks, and portions meats, seafood, vegetables, soups, and other menu items. This role is responsible for consistent food quality, safe handling, proper storage, and accurate plate presentation, while supporting kitchen operations through teamwork and efficiency.

Key Responsibilities

Food Preparation & Cooking

Prepare and cook meats, seafood, vegetables, and other foods by baking, roasting, broiling, grilling, steaming, or frying.

Portion, arrange, and garnish food according to recipe specifications and plating standards.

Wash, peel, cut, and prepare produce for service.

Carve and trim meats for service or sandwiches.

Weigh, measure, and mix ingredients per recipes using appropriate utensils and equipment.

Season and taste food to ensure flavor and quality meet standards.

Observe and test food doneness using tasting, smelling, or piercing methods.

Follow all portion size, recipe, and quality standards consistently.

Station & Inventory Management

Stock and maintain sufficient levels of food at assigned stations for smooth service periods.

Inspect and rotate food products to maintain freshness, labeling and dating all items correctly.

Maintain food storage procedures and monitor safe food-holding temperatures.

Assist with prep assignments during off-peak periods.

Support inventory and requisitioning as directed.

Kitchen Operations & Sanitation

Inspect, clean, and maintain kitchen work areas, equipment, and tools for safe and sanitary operation.

Follow safe food handling practices, including HACCP standards.

Regulate and monitor temperatures of ovens, grills, fryers, and other equipment.

Close kitchen stations properly using assigned checklists and assist teammates in closing tasks.

Maintain compliance with all kitchen rules, policies, and procedures.

Teamwork & Communication

Coordinate with fellow employees to meet guest needs and maintain smooth operations.

Assist or substitute for other cooks during peak service or emergencies.

Attend employee meetings and contribute suggestions for improvement.

Fill in for coworkers when needed to maintain guest service standards.

Supplemental Duties

Assist in menu planning discussions with supervisory staff.

Estimate food consumption and requisition supplies.

Keep kitchen records as directed.

Butcher, dress, or bone meats, poultry, or seafood for preparation.Requirements:

Culinary Skills - Ability to execute a wide range of cooking methods with consistency and accuracy.

Food Safety & Sanitation - Strong knowledge of safe food handling practices, HACCP, and temperature control.

Knife Skills - Proficiency in using commercial and domestic knives for various cutting techniques.

Kitchen Equipment Proficiency - Experience with ovens, broilers, fryers, grills, mixers, slicers, and other commercial equipment.

Organization & Efficiency - Ability to stock, rotate, and manage a station during high-volume service.

Teamwork & Communication - Works collaboratively in a fast-paced environment, supporting other cooks and kitchen staff.

Adaptability - Able to step into other roles or assist during peak periods and emergencies.

Technology Skills - Familiarity with POS systems, food labeling systems, and basic computer skills for kitchen records.

Permanent