Line Chef (PM)

The Line Cook is responsible for preparing and cooking food according to restaurant recipes and standards. This role involves working efficiently in a fast-paced kitchen environment, maintaining cleanliness, and ensuring high-quality food production.

Key Responsibilities:

1. Food Preparation and Cooking

• Prepare ingredients and cook dishes according to established recipes and portion sizes.
• Set up and stock stations with all necessary supplies and ingredients.
• Ensure dishes are cooked to order and meet quality and presentation standards.

2. Station Management

• Manage assigned cooking stations during service, including grill, sauté, fryer, and prep.
• Monitor cooking times and temperatures to ensure food is cooked properly and safely.
• Maintain cleanliness and organization of the workstation.

3. Quality Control

• Inspect ingredients and finished dishes for quality, taste, and presentation.
• Follow recipes and cooking techniques to ensure consistency and adherence to restaurant standards.
• Report any issues related to food quality or equipment to the Sous Chef or Executive Chef.

4. Health and Safety Compliance

• Follow proper food handling, sanitation, and hygiene procedures.
• Ensure that all kitchen equipment is used safely and properly cleaned after use.
• Adhere to health and safety regulations to maintain a safe working environment.

5. Inventory and Stock Management

• Monitor inventory levels at the workstation and report any shortages or needs to the Sous Chef.
• Assist in receiving and storing supplies as required.
• Ensure proper rotation of stock to minimize waste and spoilage.

6. Team Collaboration

• Work collaboratively with other kitchen staff to ensure efficient and timely service.
• Communicate effectively with team members to coordinate food preparation and resolve any issues.

7. Customer Service

• Assist in handling special requests or dietary restrictions from customers.
• Ensure that all dishes meet the restaurant’s quality standards before they are served.

8. Cleaning and Maintenance

• Clean and sanitize workstations, utensils, and equipment regularly.
• Follow a cleaning schedule to maintain kitchen cleanliness and organization.

Qualifications:

• Previous experience as a Line Cook or in a similar role preferred.
• Basic knowledge of cooking techniques and food safety standards.
• Ability to work in a fast-paced, high-pressure environment.
• Strong organizational skills and attention to detail.
• Excellent communication and teamwork skills.

Physical Requirements:

• Ability to stand for long periods and lift up to 50 lbs.
• Manual dexterity and stamina to work in a busy kitchen environment.

Working Conditions:

• Work in a kitchen environment with exposure to heat, noise, and potentially hazardous equipment.
• Flexibility to work evenings, weekends, and holidays as needed.