Line Cook Responsibilities & Duties

• Assist with stocking and setting up the kitchen stations.
• Prepare food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks.
• Cook food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards.
• Plate prepared foods based on current SOPs and guidelines.
• Work with servers to ensure that orders are completed according to request and on time.
• Wash and clean the kitchen and cooking utensils and store the equipment at the end of shift.
• Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations.
• All staff members are required to follow the guidelines set forth by the Employee Handbook.

Reports To: General Manager - Executive Chef - Kitchen Manager - Lead Line

Required Training, Education, & Experience:

• High School Diploma or equivalent
• Previous Kitchen experience (1-2 years)

Minimum Qualifications

• Must have command of the English language, written and verbal.
• Basic mathematical skills for report/forecast preparation and other calculations.
• Must be able to work flexible days and hours, including weekends and holidays.
• Good hearing and vision with or without corrective lenses.
• The ability to work on your feet for most of the day and be able to lift at least 60 pounds.
• Acute sense of taste is required
• Knowledge of various cooking methods, ingredients, and procedures
• Handles pressure and deals with uncertainty
• Time-management skills, able to perform several tasks simultaneously.

Language Skills

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

Physical Demands

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

Schedule Requirements

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.