The Line Cook is responsible for preparing and cooking food items according to the restaurant’s standards and recipes. This role ensures high-quality meals are consistently served in a timely manner while maintaining cleanliness, organization, and food safety in their designated cooking station. The Line Cook collaborates with kitchen staff to ensure smooth kitchen operations and customer satisfaction.

• Prepare, cook, and present food items accurately and efficiently.
• Set up and stock stations with all necessary supplies.
• Follow standardized recipes, portion sizes, and presentation specifications.
• Maintain cleanliness and organization of workstations throughout the shift.
• Ensure proper food handling, storage, and labeling practices are followed.
• Assist with receiving and storing food deliveries as needed.
• Work collaboratively with other kitchen staff and maintain effective communication.
• Monitor food quality and report any issues to the Head Cook or Sous Chef.
• Follow safety and sanitation standards according to health regulations.

• High school diploma or equivalent preferred.
• Proven cooking experience, preferably in a commercial kitchen or restaurant.
• Knowledge of culinary techniques and kitchen equipment.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail and commitment to food quality.
• Willingness to work flexible hours, including nights, weekends, and holidays.
• Physical ability to stand for long periods and lift up to 50 lbs.

Preferred Skills:

• Certification in food safety and sanitation (e.g., ServSafe) is an advantage.
• Ability to multitask and handle pressure in a team-oriented kitchen.