Line Cook

Job Overview

Set up and stock your station before service, making sure ingredients, utensils, and equipment are ready.
Complete daily food preparation, including chopping vegetables, preparing sauces, portioning ingredients, and other assigned prep work.
Run your assigned station efficiently, handling multiple orders while maintaining accuracy, consistency, and proper cooking temperatures.
Read and follow tickets carefully, including guest modifications and special requests.
Coordinate with the kitchen team so dishes for the same table are completed together and orders leave the kitchen promptly.
Check food quality before serving, including freshness, seasoning, doneness, and presentation.
Follow food safety and allergy procedures, communicating allergy requests clearly and preventing cross-contamination and allergen cross-contact.
Keep your station clean and organized throughout the shift, sanitizing work surfaces, utensils, and equipment as needed.
Use kitchen equipment safely and report equipment problems promptly.
Complete assigned opening and closing duties, including cleaning equipment, storing food properly, and preparing the station for the next shift.
Work well with the team, follow direction from kitchen management, and assist other stations when needed.
Arrive on time and ready to work, maintaining a professional attitude and dependable attendance.

Previous restaurant line cook experience.
Strong cooking fundamentals, knife skills, and knowledge of kitchen sanitation.
Ability to manage an assigned station independently after learning our menu and kitchen procedures.
Ability to stay organized, communicate clearly, and work efficiently during busy service.