Line Cook

Line Cook Job Description

Position Title: Line Cook

FLSA Classification: Non-exempt

Reports To: General Manager

Department: Back of the house- Kitchen

Job Summary:

The Line Cook is responsible for preparing and cooking food items in assigned stations (Fry, Dessert, Cold, Hot, Grill, etc.), ensuring consistent quality and timely delivery. The Line Cook must work closely with the kitchen team to maintain a clean and organized kitchen, adhere to food safety and sanitation standards, and contribute to the overall success of the restaurant.

Supervisory Responsibilities:

None

Essential Functions / Major Responsibilities:

•       Prepare and cook food items in assigned stations according to established recipes and plating guidelines.

•       Ensure all food items are cooked to the appropriate temperature and consistency, following food safety and sanitation standards.

•       Maintain a clean and organized work area, including proper storage of ingredients and equipment.

•       Assist in the preparation and execution of daily menus and specials.

•       Work collaboratively with other kitchen staff to ensure timely and efficient service.

•       Communicate effectively with the Chef De Cuisine and FOH team regarding menu items and food inventory.

•       Contribute to the development of new menu items and recipe improvements.

•       Attend and actively participate in kitchen meetings and training sessions.

•       Perform other related duties as assigned.

Required Skills / Abilities / Competencies:

•       Strong knowledge of culinary techniques and food preparation methods.

•       Ability to work under pressure and handle multiple tasks simultaneously.

•       Strong attention to detail and accuracy.

•       Ability to work independently and as part of a team.

•       Excellent communication and interpersonal skills.

•       Ability to work a flexible schedule including evenings, weekends, and holidays.

Education and Experience:

•       High school diploma or equivalent required.

•       Minimum of 2 years of cooking experience, preferably in a high-volume restaurant.

•       ServSafe Certification preferred.

Work Environment:

•       The environment requires the team member to work inside in hot, wet, and humid conditions. Required to work weekends and irregular hours.

•       Requires working under stressful conditions.

•       Must be able to work safely in a noisy area.

Physical Requirements:

•       Must be physically able to stand for long periods, up to 10 hours a day.

•       Must be able to work on your feet for extended periods.

•       Must be able to lift up to 50 pounds at a time. • Requires maintenance of the kitchen, changing light bulbs, and other additional tasks.

Travel Required:

None

Other Duties:

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the team member for this job. Duties, obligations, and activities may change at any time, with or without notice.