A line cook is responsible for preparing, cooking, and plating food items at a specific station (such as grill, oven, fry, or wok) in a restaurant, working quickly to meet ticket times. They prep ingredients, maintain food safety standards, and keep their station clean, acting as the backbone of kitchen service.
Key Responsibilities
Station Setup & Prep: Setting up, cleaning, and stocking stations with necessary supplies, including chopping, portioning, and preparing ingredients before service.
Cooking & Service: Executing specific dishes, such as grilling, frying, or stir frying, according to recipes and chef instructions during busy service hours.
Speed & Quality Control: Managing multiple orders simultaneously, ensuring all items are cooked to proper temperatures and plated consistently.
Sanitation & Safety: Following strict food safety and sanitation procedures, cleaning their station throughout the shift, and breaking down the station at the end of the shift.
Required Skills
Multitasking: Managing various cooking times (e.g., frying vs. baking) at once.
Knife Skills & Technique: Proficiency in cooking methods and tool handling.
Physical Stamina: Standing for long hours and working in high-temperature environments.
Communication: Working effectively with team members and following orders from the chef.
Pay: From $7.25 per hour
Work Location: In person
