Line Cook

Key Responsibilities and Skills:

Station Management:

Manage cooking station (e.g., grill, sauté, pantry) or preparation method, ensuring it's stocked, organized, and clean before, during, and after service.

Mise en Place and Food Preparation: prepare ingredients and cook dishes according to recipes, specifications, and plating standards, including chopping vegetables, cutting meat, and preparing sauces.

Quality Control and Consistency:

Responsible for producing high-quality dishes consistently, adhering to recipes and ensuring food meets all standards.

Food Safety and Sanitation:

Adhering to strict health, safety, and sanitation standards, including proper food handling, storage, and maintaining a clean work area, is crucial.

Communication and Teamwork:

Effective communication with expeditors, fellow cooks, and other kitchen staff is vital for coordinating orders and ensuring timely delivery of dishes.

Time Management and Efficiency:

Line cooks must be able to work efficiently in a fast-paced environment, managing multiple orders and tasks to meet service demands.

Problem-Solving:

Anticipating needs, handling dietary restrictions, and addressing issues that arise during service are also part of the role.