Line Cook

Role Purpose

The role purpose of a line cook is fundamental to the smooth operation of a kitchen and the successful execution of a restaurant's culinary offerings.

• Strategic and Financial Responsibilities
  • Cost Control:
    Line cooks play a role in cost control efforts by minimizing food waste and maximizing the efficient use of ingredients during preparation.
  • Inventory Management:
    Line cooks assist in managing ingredient inventory by monitoring stock levels, rotating inventory to maintain freshness, and communicating with kitchen management regarding ingredient shortages or excesses.
  • Efficiency and Productivity:
    Line cooks work efficiently to complete tasks within designated time frames, contributing to overall kitchen productivity.
• Operational Responsibilities
  • Ingredient Preparation:
    Line cooks are responsible for preparing ingredients for menu items according to standardized recipes and specifications.
  • Recipe Assembly:
    Line cooks assemble and organize ingredients based on recipe requirements, ensuring that all components are prepared and readily available for use during service. They measure and portion ingredients accurately to facilitate efficient cooking and plating during peak service periods.
  • Stocking and Restocking:
    Line cooks stock and restock ingredients, supplies, and utensils in preparation for upcoming service periods. They monitor inventory levels, rotate stock to maintain freshness, and communicate with kitchen management regarding ingredient shortages or excesses.
  • Supporting Cooks and Chefs:
    Line cooks provide essential support to sous chefs and chefs by ensuring that they have all necessary ingredients and mise en place (prepped ingredients) available during service. They help expedite food preparation and minimize wait times for orders by having ingredients readily available.
  • Kitchen Organization:
    Line cooks contribute to maintaining a clean, organized, and efficient kitchen environment by following sanitation protocols, properly storing ingredients, and keeping work areas clean and tidy. They assist with general kitchen cleanup tasks and equipment maintenance as needed.
• Staff Management
  • Quality Assurance:
    Line cooks assist in maintaining high standards of food quality and consistency by ensuring that ingredients are fresh, properly prepared, and stored according to food safety guidelines.

• Certifications in food safety and sanitation, such as Serv Safe or Safe Food Handling.
• High School Diploma or Equivalent.
• Physical Stamina and Endurance – Ability to stand for long periods, lift heavy objects, and perform repetitive tasks in a hot and demanding kitchen environment.
• Desirable – Culinary School or Vocational Training.

• Kitchen
  
  Experience:
  
  Previous experience working in a kitchen setting is highly beneficial for line cooks. This may include positions such as prep cook, dishwasher, kitchen assistant, or other entry-level kitchen roles.
• Desirable – Previous experience in a high volume restaurant.

• Basic culinary skills, including proficiency in cooking techniques, food preparation methods, and recipe execution.
• Food Safety and Sanitation Practices:
  Knowledge of food safety principles and sanitation practices is essential for line cooks to ensure the safety and quality of the food they prepare. Experience with food handling, storage, and hygiene practices, as well as familiarity with health and safety regulations.
• Recipe Adherence:
  Line cooks must be able to follow recipes accurately, ensuring that dishes are prepared to the restaurant's standards of taste, texture, and presentation.
• Desirable – Specialized Skills and Techniques:
  Experience with specific cooking techniques and cuisines can be advantageous for line cooks, depending on the menu and concept of the restaurant.
• Technological Proficiency
  • Temperature Monitoring Devices:
    Line cooks use temperature monitoring devices such as digital thermometers and probe thermometers to ensure that food items are cooked to the appropriate internal temperature for safety and quality.
  • Desirable – Recipe Management Software:
    Line cooks may use recipe management software to access and follow standardized recipes for menu items.

• Self starter – driven and motivated work ethic, the ability to be resilient, adaptability, empathy, strategic thinker, collaborative, customer focused, results-driven.

• English.
• Desirable – Spanish.

Culinary Operations.

On-Site.

No.

Full-Time.

Monday-Friday, Weekends, Nights, Holidays.

Head Chef/Sous Chef.

Management team, Administrative support.

Managers, FOH, BOH.

$16.00 - $18.00 per hour.

We offer a competitive wage and a supportive kitchen environment for aspiring line cooks.