A Line Cook plays a vital role in preparing and executing the majority of the restaurant’s final products with precision and efficiency. Attention to detail, the ability to multitask and work quickly under pressure contribute to the success of this position.

Typical responsibilities:  Prepare and execute a variety of menu items, inclusive of dinner sides.  Use the microwaves to adhere to specified heating temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.  Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of entrée storage containers, (following safe thawing and cooling protocols).  Stock and label delivery containers inclusive of entrée containers, side cups and lids, family and double side containers before the start of each shift, ensuring a smooth and efficient service.  Assist with speed of service times to ensure that each order is prepared and delivered in a timely manner. coordinating with other kitchen staff to maintain a consistent flow of orders.  Ensure that all side dishes leaving the kitchen meet the restaurants' quality standards in terms of taste, appearance, and portion size.  Work closely with the line cooks to coordinate orders, communicate special requests, and maintain a harmonious and efficient working environment.  Assist in monitoring and controlling inventory levels, notifying the production team of any shortages or discrepancies.  Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.

Useful qualifications:  Proven experience working as a line cook or in a similar culinary role, demonstrating a solid understanding of order assembly and food safety practices.  Ability to prioritize tasks and manage time effectively in a fast- paced environment to meet service demands and maintain a smooth workflow.  Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared for delivery.  Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed.  Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies).  Willingness to work evenings, weekends, and holidays, as required by the operation’s schedule.