Line Cook

Job Summary:

The Line Cook is responsible for overall meal preparation and presentation in a consistent and efficient manner according to standards while using independent decision-making. Employees in this position provide customers with menu items as quickly, conveniently, and efficiently as possible in a friendly manner.

Supervisory Responsibilities:

• None.

Duties/Responsibilities:

• Prepare ingredients then cook and assemble dishes as indicated by recipes
• Perform portion control and minimize waste to keep cost within forecasted range
• Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery
• Set up and clean station according to restaurant protocol
• Maintain a clean workstation area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef
• Performs other related duties as assigned.

Required Skills/Abilities: 

• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to read and follow cooking directions
• Ability to remain calm in a fast-paced environment
• Must be organized and self-motivated

Education and Experience:

• 1-3 years of experience cooking in a restaurant, hotel, or resort
• High School Degree or Equivalent (GED)
• Knowledge and demonstrated practice of safe food handling

Physical Requirements: 

• Must be able to stand, bend, stretch, and lift, and carry heavy materials

Salary : $20 - $23