Kitchen Line Cook
Position Summary
The Kitchen Line Cook is responsible for preparing and cooking menu items according to established recipes, quality standards, and food safety guidelines. This position also manages daily prep lists, ensuring ingredients are prepared, stocked, and available to support efficient kitchen operations and service execution.
Key Responsibilities
Prepare and cook menu items according to recipes, portion standards, and presentation specifications.
Set up, organize, and maintain assigned stations for service.
Manage daily prep lists by identifying production needs
Prepare ingredients including vegetables, proteins, sauces, stocks, and other menu components.
Monitor inventory levels and communicate product needs to kitchen leadership.
Ensure proper labeling, dating, rotation, and storage of all food products.
Maintain high standards of food quality, consistency, and presentation.
Follow all food safety, sanitation, and health department regulations.
Keep workstations, equipment, and kitchen areas clean and organized.
Coordinate with chefs, managers, and fellow kitchen staff to ensure smooth kitchen operations.
Assist in minimizing food waste and maximizing product utilization.
Support training of new kitchen team members as needed.
Qualifications
Previous experience as a line cook in a high-volume restaurant or commercial kitchen preferred.
Strong knowledge of food preparation techniques, kitchen equipment, and food safety practices
Ability to prioritize multiple tasks and meet deadlines in a fast-paced environment.
Strong organizational and communication skills.
Ability to work independently and as part of a team.
Work Environment
Fast-paced kitchen environment requiring attention to detail and efficient time management.
Requires standing, walking, bending, lifting, and working around hot equipment for extended periods.
Flexible availability, including evenings, weekends, and holidays as needed.