Line cook

Key Responsibilities

• Station Setup: Set up and stock the assigned cooking station with all necessary ingredients and supplies before and during a shift.
• Food Preparation: Chop, mix, and prepare ingredients, including vegetables, sauces, and other components, according to recipes and portion control guidelines.
• Cooking and Plating: Cook dishes by grilling, frying, sautéing, and other methods to meet specific recipes and quality standards, then plate the finished product.
• Quality and Consistency: Ensure all food items are prepared consistently and meet the established quality and presentation standards of the restaurant.
• Inventory Management: Perform inventory checks, monitor ingredient levels, and communicate shortages to ensure proper stock for the station.
• Sanitation and Cleanliness: Maintain a clean and organized work station, follow all food safety and sanitation procedures, and properly store food items.
• Team
  
  Collaboration:
  
  Work effectively as a team member, following instructions from supervisors, and assisting other kitchen staff as needed.

• Attention to Detail: For precise food preparation and adherence to recipes.
• Ability to Work Under Pressure: Thrive in a fast-paced, high-pressure kitchen environment.
• Physical Stamina: Ability to stand for long periods, lift heavy items, and work in a hot environment.
• Teamwork: Collaborate effectively with other kitchen staff.
• Knowledge of Food Safety: Understand and apply proper food handling and sanitation practices.