The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution.
Responsibilities
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Set up and stock all food stations with necessary supplies
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Prep all needed food items for service
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Execute menu items according to specifications and standards
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Cook menu items in cooperation with the rest of the kitchen staff
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Ensure that all food is made in a timely fashion and always in high quality
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Clean up station and take care of any leftover or “bad” food according to the chef
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Stock inventory of stations
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Certify that all nutrition and sanitation regulations are kept
Skills
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Cooking experience
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Clear understanding of menu items
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Understand and responsible for prepping ingredients
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Strong grasp on various cooking methods, food items, equipment, etc.
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Multitask in a high volume kitchen
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Basic math and written communication skills
Working Conditions
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Handle hot and cold work conditions during food preparation
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Continuous reaching, bending, lifting, carrying items up to 30 lbs.
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Stand and move around for the entirety of the scheduled shift
Education/Experience
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Have a high school diploma, or equivalent (preferred).
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2 or 4 year culinary degree preferred, but not required.
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Minimum of 1-2 years experience in food service/hospitality field
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Food handler's card may be required according to local and or state regulations
