As a Line Cook, you are responsible for preparing and executing dishes to order with precision and consistency. Working on the front lines of service, you must demonstrate strong technical skills, quick thinking, and attention to detail to maintain the standards of a high-performance kitchen. The ideal candidate is fast, focused, and thrives under pressure.
Key Responsibilities
- Prepare and cook menu items according to recipes and plating standards
- Set up and maintain a fully stocked and organized station before and during service
- Work multiple stations as needed, including grill, sauté, fryer, or garde manger
- Ensure hot and cold items are cooked and held at safe temperatures
- Communicate with expo and fellow cooks to ensure smooth ticket flow
- Follow proper portioning and presentation guidelines for every dish
- Maintain clean and safe cooking surfaces throughout the shift
- Assist in restocking and closing duties for your station
- Inform chefs immediately of any equipment malfunctions or food shortages
- Comply with all food safety, sanitation, and hygiene standards
Accountabilities
- Maintain composure and pace during high-volume rush periods
- Wear and maintain the proper uniform in accordance with restaurant standards
- Ensure every dish meets timing, temperature, and visual presentation standards
- Accurately track and report prep usage and waste
- Clean and reset your station for the next shift or service
