A Line Cook is a skilled culinary professional responsible for preparing and cooking menu items according to established recipes and standards, ensuring each dish meets quality and presentation expectations. This role is vital to restaurant operations as they maintain kitchen efficiency, consistency, and timely service, directly impacting customer satisfaction and the establishment's reputation.
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What is a Line Cook?
A Line Cook is a key member of a restaurant's kitchen staff who specializes in preparing and cooking specific types of dishes on a designated station, such as grill, sauté, or fry. They work under the guidance of the Head Chef or Sous Chef, following standardized recipes to ensure food quality, safety, and consistency. Line Cooks are essential for maintaining the pace and flow of service during busy shifts, contributing to the overall dining experience.
What does a Line Cook do?
Line Cooks execute various tasks to support kitchen operations, including prepping ingredients, cooking menu items to order, plating dishes, and maintaining station cleanliness. They monitor food temperatures, adhere to sanitation guidelines, and collaborate with other kitchen staff to ensure timely order fulfillment. Additionally, they may assist with inventory management, stock rotation, and equipment maintenance to uphold efficiency and safety standards.
Job Overview
We are seeking a skilled Line Cook to join our culinary team in a fast-paced kitchen environment. The ideal candidate will be responsible for preparing high-quality dishes according to established recipes while maintaining strict food safety standards. This position requires precision, speed, and attention to detail in executing menu items during busy service periods.
Line Cook responsibilities include:
1. Prepare and cook menu items according to standardized recipes and portion controls
2. Set up and stock stations with all necessary supplies and ingredients
3. Maintain proper food handling, sanitation, and food storage procedures in compliance with FDA guidelines
4. Coordinate with kitchen staff to ensure timely and efficient food preparation
5. Monitor food quality and presentation throughout shift
6. Clean and maintain station while practicing exceptional safety and sanitation standards
7. Assist with inventory management and product rotation (FIFO method)
8. Operate standard kitchen equipment including grills, fryers, sauté stations, and ovens
1. Minimum 2 years of experience in high-volume restaurant kitchen operations
2. Proficiency in knife skills and various cooking techniques (grilling, sautéing, frying)
3. Valid Food Handler's Certification (ServSafe or equivalent)
4. Ability to work in high-temperature environments and stand for extended periods
5. Strong understanding of food safety protocols and HACCP principles
6. Availability to work evenings, weekends, and holidays as required
7. Physical stamina to lift 50+ pounds and perform repetitive tasks
Preferred Qualifications
1. Culinary school degree or apprenticeship program completion
2. Experience with American regional cuisines (Southern, BBQ, New American)
3. Knowledge of allergy awareness and special dietary preparation
4. Experience in farm-to-table or scratch kitchen environments
5. Familiarity with kitchen management systems (Toast, Upserve, or similar)
6. Background in high-volume casual dining or upscale restaurant settings
Bonus Skills
1. Butchery skills and whole animal utilization experience
2. Sauce making and reduction techniques expertise
3. Experience with seasonal menu development and specials creation
4. Knowledge of sustainable sourcing and local vendor relationships
5. Ability to train and mentor junior kitchen staff members
6. Bilingual skills (Spanish/English) for kitchen communication
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