Line Cook

The Line Cook is responsible for helping the Sous Chef in the daily operation of the kitchen including cleanliness, food preparation, and cooking.

RESPONSIBILITIES INCLUDE

• Station set up and maintenance
• Sanitation and cleaning set up
• Use of proper tools and utensils for prep and cooking
• Mise en place (prepped food, sauces, seasonings, oils, etc.)
• Food Preparation
• Prepares all mise en place in organized, clean and time efficient manner
• Adequate knife skills and technique
• Station cleanliness and organization, continually throughout the shift
• Labeling and proper stock rotation practices
• Working from prep list
• Cooking
• Proper cooking techniques and cleanliness
• Tasting food while cooking, and before serving to guests
• Attention to detail and putting out highest quality product
• Inspection of station and making sure all items are of quality and not spoiled
• Displays effort to learn new techniques and absorb information (e.g. taking notes etc.)
• Cleaning
• Cleans up work continually during shift.
• Breakdown is performed and completely clean and organized before leaving the shift
• Deep cleaning of the kitchen and equipment
• Continuous organization and cleaning of the shared food storage areas (walk-in fridges, dry storage area etc.)

Qualifications, Skills & Attributes

• Proven experience assisting in professional kitchen settings, including food prep and station support.
• Ability to stand for extended periods in a fast-paced environment.
• Proficiency in safely operating kitchen equipment and appliances (e.g., grills, ovens, slicers).
• Strong knowledge of food safety standards, HACCP procedures, and sanitation protocols.
• Flexibility to work shifts, including weekends, public holidays, and evenings.
• Capability to assist in unloading food supplies from delivery trucks.
• Physical ability to lift and move boxes (up to 50 lbs) and store inventory efficiently.