Line Cook

Reports to: Executive Chef/Sous Chef

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu item plates.

Duties & Responsibilities:

§ Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, griddles, wood-fire oven, flattop grill, fryers and a variety of other kitchen equipment.

§ Assume 100% responsibility for the quality of products served.

§ Knows and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

§ Stocks and maintains appropriate levels of food products at line stations to assure a smooth service period.

§ Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, griddles, wood-oven, flattop grill, flat top range and refrigeration equipment.

§ Prepares items for broiling, grilling, griddle, flattop grill, wood-fire oven, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

§ Follows proper plate presentation and garnish set up for all dishes.

§ Handles, stores and rotates all products properly.

§ Assists in food prep assignments during off-peak periods as needed

§ Opens and closes the kitchen properly and follows the opening/closing checklists for kitchen stations. Assists others in opening and closing the kitchen and deep cleaning.

§ Attends all scheduled employee meetings and brings suggestions for improvement.

§ All BOH employees need to have a certified food handler’s certification.

· Adheres to all company policies on work safety and follows safety guidelines outlined by the kitchen manager. Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.

§ Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Useful qualifications:

· Proven experience working as a line cook or in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices.

· Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools.

· Ability to prioritize tasks and manage time effectively in a fast-paced environment to meet service demands and maintain a smooth workflow.

· Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared.

· Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed.

· Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies).

· Willingness to work evenings, weekends, and holidays, as required by the operation’s schedule.

Compensation Details

Compensation: Hourly ($18.00 - $22.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts, Wellness Program

Attention to Detail

Time Management

Teamwork

Adaptability

Problem Solving

Stress Management

Physical Stamina

Customer Service Orientation

Creativity in Food Presentation

Knowledge of Food Safety Regulations

Ability to follow instructions

Multitasking

Initiative

Dependability

Work Ethic