Line Cook

The role of a line cook is to prepare culinary delights for our guests and owners. The satisfaction in our Restaurant revolves around the food appearance, high quality of the food and overall dining experience. The line cook is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

General Responsibilities

• Sets up, stocks, and restocks kitchen stations according to restaurant guidelines throughout the shift.
• Prepares and cooks food items, including appetizers, desserts, snacks, and main dishes, in a sanitary and timely manner.
• Follows recipes, portion controls, plating, and presentation specifications established by the restaurant and senior chefs.
• Works with servers and kitchen staff to ensure orders are completed accurately and on time.
• Cleans, sanitizes, and maintains kitchen stations, utensils, equipment, walk-in coolers, and storage areas while following safety, hygiene, and food safety standards.
• Properly uses, maintains, and stores kitchen equipment and cooking utensils.
• Performs additional responsibilities and duties as assigned by the Chef, Sous Chef, or Kitchen Manager.