The line cook position is responsible for preparing ingredients and cooking menu items at a specific station in the kitchen, ensuring consistency, quality, and adherence to food safety standards.
Key Responsibilities
Food Preparation: Setting up and stocking the assigned kitchen station (e.g., grill, sauté, or a specific type of cuisine) with all necessary ingredients and equipment before meal service begins. This includes washing, chopping, portioning, and marinating food products.
Cooking and Plating: Accurately and efficiently cooking menu items according to established recipes, quality standards, and follow chef instructions. This also involves proper plating, garnishing, and presentation of finished dishes.
Kitchen Maintenance and Sanitation: Maintaining a clean, organized, and sanitary work station and surrounding area throughout the shift. Following all food safety and health regulations, including proper food handling, storage, and waste management to prevent contamination.
Inventory Management: Monitoring inventory levels, rotating stock, and communicating any shortages or supply needs to the Kitchen Manager or Sous Chef.
Collaboration and Communication: Working effectively as part of a team, coordinating orders and tasks with other kitchen staff and servers to ensure smooth and timely service during busy periods.
Skills and Qualifications
Experience: A minimum of one to two years of experience in a fast-paced, professional kitchen environment is required.
Culinary Knowledge: Proficiency in various cooking methods (grilling, frying, sautéing, etc.), knife skills, and familiarity with kitchen equipment.
Attention to Detail: Meticulous attention to detail in following recipes, portion control guidelines, and presentation specifications.
Communication & Teamwork: Strong verbal communication skills and the ability to work collaboratively in a team.
Physical Stamina: The ability to stand for long periods, work in a hot and noisy environment, and lift up to 50 pounds.
Adaptability: The capacity to work well under pressure and manage time effectively in a dynamic, high-pressure setting.
Certifications: Food safety certification is often preferred or mandatory depending on local regulations.
This description provides a general overview, and specific duties may vary based on the restaurant's size, style, and structure.
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