Job Description
Job Description
A Line Cook prepares and cooks menu items at a specific station (grill, sauté, etc.) in a fast-paced kitchen, responsible for prepping ingredients, cooking to order, plating dishes, maintaining cleanliness, following sanitation rules, stocking supplies, and ensuring consistent quality and timely service, often working under chefs/sous chefs. Key duties include setup, food prep (chopping, mixing), cooking (frying, grilling), plating, cleaning stations, inventory checks, and adhering to health codes. Key Responsibilities: Food Preparation: Chop, slice, mix ingredients, prepare sauces and stocks. Cooking: Cook menu items to recipe standards using various methods (grill, sauté, fry). Station Management: Set up, stock, and maintain a clean, organized cooking station. Plating: Assemble and garnish dishes according to chef's instructions. Sanitation: Follow food safety, clean surfaces, store food properly. Inventory: Monitor supplies, report shortages, complete logs. Teamwork: Communicate with other staff, assist as needed during busy periods. Essential Skills & Requirements: Ability to work quickly in a high-pressure environment. Strong knowledge of food safety and sanitation. Physical stamina (standing, lifting). Attention to detail for consistent quality. Basic knife skills and cooking techniques.