Line Cook

Hiring contact

BOH Dept. Head

Department

BOH

Exempt/Non-Exempt

Non-Exempt

Job Overview

Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties:

Position Description

• Ensures all materials and supplies are available. 
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
• Coordinates food orders to ensure timely and efficient delivery to each table.
• Executes designated preparation and/or line stations without support under normal conditions. 
• Meets special guest requests while providing same quality standards.
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Skills and Experience

Six months to one year minimum as a prep/line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.