Line Cook

Responsibilities

• Properly set up and stock the station for service.
• Follow instructions provided by the Chef Team.
• Ensure that food preparation and storage areas meet health and safety standards.
• Maintain inventory and supplies.
• Collaborate with kitchen staff to properly prepare menu items.
• Prepare for food service.
• Cook menu items in cooperation with the kitchen team.
• Monitor tickets, including allergy and special-request notes.
• Keep the station clean, organized, and efficient.
• Rotate inventory correctly.
• Ensure adherence to all nutrition and sanitation standards.
• Monitor and report inventory needs to the Sous Chef.
• Plate dishes carefully.
• Double-check that all dish components are ready for expo.

Skills and Qualifications

• High school diploma or equivalent qualification.
• Certificate in Culinary Arts or related experience.
• Minimum of 2 years of experience in a similar role.
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills.
• Strong multitasking abilities.
• Ability to work cooperatively and efficiently as part of a team.
• Extensive experience working in busy restaurant environments.
• 3 to 5+ years of experience in a cook position.
• Fine dining experience.
• Attention to detail.
• Motivated and self-directed.
• Pride in service and a constant desire to grow within the craft.
• Tactful and clear communication.
• Excellent time management.
• A proactive and positive attitude.

Benefits include

• Medical insurance.
• Dental and vision insurance options.
• Paid time off.
• Referral program.
• Employee dining discounts.

Physical Aspects of the Line Cook Role