Line Cook
Job Summary
Person is responsible for preparing and cooking menu items according to restaurant recipes and quality standards. In a wood-fired restaurant, the Line Cook specializes in operating and maintaining wood-fired ovens, grills, and cooking equipment while ensuring food is prepared safely, efficiently, and consistently.
Key Responsibilities
- Prepare and cook food items using wood-fired ovens, grills, and other kitchen equipment.
- Follow recipes, portion controls, and presentation standards.
- Prepare ingredients by washing, chopping, slicing, and measuring food items.
- Monitor cooking times and temperatures to ensure food quality and safety.
- Maintain cleanliness and organization of workstations, equipment, and kitchen areas.
- Assist with inventory management, stock rotation, and food storage procedures.
- Ensure compliance with food safety, sanitation, and health regulations.
- Work closely with chefs and kitchen staff during busy service periods.
- Help maintain wood-fired cooking equipment, including managing fuel and monitoring heat levels.
- Support kitchen operations and perform other duties as assigned.
Qualifications
- Previous experience as a line cook or in a fast-paced kitchen environment preferred.
- Knowledge of food preparation techniques and kitchen safety practices.
- Experience with wood-fired cooking methods is an asset.
- Ability to work efficiently under pressure and in a team environment.
- Strong attention to detail and commitment to food quality.
- Ability to stand for extended periods and lift up to 50 pounds.
- Flexible schedule, including evenings, weekends, and holidays.
Skills
- Food preparation and cooking
- Time management
- Teamwork and communication
- Attention to detail
- Multitasking in a high-volume environment
- Working in fast paced environment
- Knowledge of food safety and sanitation standards
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