Line Cook

We are seeking a skilled and detail-oriented Line Cook to join our team. This position is essential for ensuring smooth kitchen operations by preparing and cooking high-quality dishes in a fast-paced environment. The ideal candidate has experience in a professional kitchen, strong knife skills, saut skills, the ability to multitask, and a commitment to food safety.

Candidates must have flexible availability, including weekends and evenings.

Key Responsibilities:

Food Preparation & Cooking

Ingredient Preparation: Efficiently wash, peel, chop, slice, dice, and portion ingredients according to recipe specifications.

Cooking: Prepare and cook proteins, seafood, and other menu items with precision and care, including proficiency in saut ing techniques.

Marinating & Seasoning: Assist with marinating, seasoning, and pre-cooking as required for service.

Plating: Plate and assemble dishes attractively and accurately during peak hours.

Kitchen Support & Efficiency

Collaboration: Work closely with other cooks to ensure seamless execution of dishes and timely service.

Equipment Use: Operate cutting tools and kitchen equipment quickly and safely to maintain speed and accuracy.

Restocking: Restock cooking stations with necessary ingredients and supplies throughout service to ensure efficiency.

Food Safety & Sanitation

Food Handling: Follow industry-standard food handling and cooking practices to ensure safe and sanitary conditions.

Regulation Compliance: Comply with ServSafe and health department regulations, maintaining cleanliness and proper food storage.

Cleanliness: Maintain a clean and sanitized workstation, including tools, surfaces, and cooking equipment.

Waste Disposal: Properly dispose of food waste and adhere to recycling and composting policies.

Equipment & Inventory Maintenance

Equipment Care: Handle, clean, and maintain kitchen equipment, including knives, slicers, and mixers.

Inventory Management: Oversee back-of-house (BOH) walk-in, dry storage, and prep areas, ensuring organization, proper labeling, and inventory accuracy.

Equipment Reporting: Identify and report any kitchen equipment that is broken or malfunctioning to management.

Qualifications & Requirements

Availability: Must have flexible availability, including weekends and evenings.

Kitchen Experience: Minimum of 1 year in a professional kitchen environment preferred.

Saut Skills: Proficient in saut ing techniques and able to prepare dishes that require this cooking method.

Knife Skills: Superior knife skills and the ability to operate cutting tools quickly and safely.

Ability to Take Direction: Open to receiving guidance and direction from head chefs and kitchen managers for optimal performance.

Industry Knowledge: Keen understanding of industry-standard cooking and preparation practices.

Food Safety Certification: ServSafe or similar certification required/preferred.

Math & Measurement Skills: Comfortable with precise measurements and kitchen conversions.

Sensory Skills: Strong sense of smell and taste to identify ingredient quality.

Organizational & Time Management Skills: Ability to manage multiple tasks efficiently in a fast-paced environment.

Punctuality: Arrive on time for shifts and adhere to scheduled work hours.

Collaboration & Teamwork: Work well with others and communicate effectively to ensure smooth kitchen operations.