Line Cook

• Food Preparation and Cooking:

• Prepare ingredients and cook dishes per established recipes and menu specifications.
• Ensure food is cooked and presented consistently in quality and appearance.
• Safely and efficiently operate kitchen equipment like grills, fryers, ovens, and slicers.
• Assist with menu development by suggesting new recipes or techniques.
• Kitchen Operations:

• Set up and stock workstations with necessary supplies and ingredients.
• Follow portion control standards and minimize waste.
• Collaborate with kitchen staff to ensure smooth service during peak hours.
• Communicate shortages, substitutions, or special requests to the team.
• Sanitation and Safety:

• Maintain a clean and organized workstation throughout service.
• Follow all health, safety, and hygiene standards, including proper food handling and storage.
• Clean and sanitize kitchen equipment, utensils, and surfaces.
• Adhere to food safety regulations, including proper temperature control and labeling.
• Team Collaboration:

• Work closely with other cooks and kitchen staff for timely food preparation and service.
• Participate in kitchen meetings and training sessions.
• Assist in training new kitchen staff and promoting a positive team environment.

• Proven experience as a line cook or in a similar role.
• Culinary school diploma or equivalent experience preferred.
• Strong knowledge of food preparation techniques, kitchen equipment, and food safety practices.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Excellent organizational and time management skills.

• Ability to stand for extended periods and work in a hot, fast-paced environment.
• Ability to lift and carry items weighing up to 50 lbs.
• Manual dexterity for chopping, slicing, and preparing food

Four Points