Line Cook- Elephant and The Dove

Job Title: Line Cook

Position Summary:

The line cook’s primary responsibility to prepare and cook the highest quality food consistently and efficiently to TFK recipes and standards, as well as prepare and portion food products prior to cooking. The line cook will also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked and non-cooked items. The line cook plays an integral part in the financial success of the restaurant.

Principal Accountabilities:

Prepare and cook a variety of meats, seafood, poultry and vegetables using a variety of kitchen equipment and techniques

Assume 100% responsibility for quality of products served

Know and comply consistently with portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

Stock and maintain sufficient levels of food products at line stations to assure a smooth service

Portion food products prior to cooking according to standard portion sizes and recipe specifications

Maintain a clean and sanitary work station and corresponding equipment

Follow proper plate presentation and garnish set up for all dishes

Handle, store, and rotate all products properly

Assists in food prep assignments during off-peak periods as needed

Opens and closes the kitchen properly, assists others and follows checklists for kitchen stations

Understands and follows proper rules of hygiene and food safety measures

Participate in proactive communication to help avoid and solve operational, HR, and financial issues

Flexible during shift to ensure a smooth and efficient operation of the restaurant as directed

Measures & Targets:

Speed and Efficiency: Maintain an average time of 10-12 minutes per order, with a goal to reduce time without compromising quality.

Quality and Consistency: Consistently meet the restaurant’s plating standards and ensure food is cooked to the correct specifications.

Health and Safety Compliance: Adherence to kitchen safety standards, cleanliness, and food safety protocols (e.g., safe food handling, sanitation).

Teamwork and Communication: Ability to work collaboratively with other kitchen staff (chefs, servers, dishwashers) and communicate effectively.

Guest Satisfaction: Ensure that dishes are prepared as ordered, with a focus on consistency, leading to a high number of positive reviews or returning customers.

Prep and Mise en Place Efficiency: All prep completed on time, with 100% readiness for service, ensuring a smooth kitchen flow during peak times.

Adherence to Recipes and Specifications: Prepare dishes with 0% variance in portion sizes or ingredients compared to the recipe card.

Attendance and Punctuality: Arrive on time for all scheduled shifts, with no unexcused absences.

Qualifications:

A minimum of 1 year of experience in kitchen preparation and cooking; preferably at least 6 months of experience in a similar capacity in a fast-paced restaurant

Must be able to work in a fast-paced, loud environment and stand for long periods of time (up to 8 hours)

Must be able to speak, read, write and understand the primary language(s) used in the workplace

Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuous basis

Must be able to work on nights, holidays and/or weekends