Job Overview

A line cook is a kitchen staff member responsible for preparing and cooking specific menu items at a designated station within a restaurant kitchen, following recipes and ensuring dishes meet quality standards while working efficiently under pressure, often including tasks like prepping ingredients, cooking on grills or flat-tops, plating dishes, and maintaining cleanliness at their station; they work closely with other line cooks and chefs to deliver orders promptly.
Key responsibilities of a line cook:

  • **Prepare ingredients:**Chop, slice, and measure ingredients according to recipe specifications.
  • **Cook food at assigned station:**Operate cooking equipment like grills, ovens, fryers, and flat-tops to cook assigned menu items to proper doneness.
  • **Maintain station cleanliness:**Keep work area clean and sanitized, including wiping down surfaces and properly storing food.
  • **Follow recipes and plating standards:**Adhere to established recipes and plating guidelines for consistency in quality and presentation.
  • **Manage mise en place:**Ensure all necessary ingredients and supplies are prepped and readily available at the station.
  • **Communicate effectively:**Collaborate with other line cooks and chefs to maintain smooth workflow and efficiently manage orders.
  • **Monitor food quality:**Inspect food for freshness and quality before cooking and ensure proper food handling practices.
  • **Stock inventory:**Maintain appropriate levels of ingredients at the station and report any shortages to the chef.

Required skills for a line cook:

  • Basic cooking skills: Proficiency in knife handling, sautéing, grilling, roasting, and other cooking techniques
  • Ability to work under pressure: Manage multiple tasks simultaneously in a fast-paced environment
  • Attention to detail: Ensure consistent quality and presentation of dishes
  • Teamwork: Collaborate effectively with other kitchen staff
  • Food safety knowledge: Understand and comply with food handling regulations and sanitation standardsa standards **Cook food at the assigned station:**Operate cooking equipment like grills, ovens, fryers, and flat-tops to cook assigned menu items to the proper doneness. the
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