Line Cook

Position Purpose

The Line Cook is responsible for assisting in the preparation, setup, production, and quality control of food items across various kitchen stations. This role supports the culinary team by preparing meats, fish, vegetables, breads, sauces, stocks, seasonings, and other menu components in accordance with established recipes, standards, and health regulations to ensure consistent, high-quality products for guests.

Essential Functions

• Prepare food items according to standard recipes or as directed by the supervisor to ensure consistency, quality, and timely service.
• Assist in the setup and breakdown of assigned kitchen stations.
• Transport and handle food products and supplies, including lifting heavy items as required for production.
• Visually inspect, select, and use only the freshest and highest-quality fruits, vegetables, meats, and other ingredients.
• Monitor proper storage, labeling, and rotation of food products, with particular attention to fresh produce and portion control.
• Maintain cleanliness and organization of all refrigeration units, storage areas, and workstations in compliance with Health Department regulations.
• Ensure all kitchen equipment in assigned work areas is clean, sanitized, and in proper working condition.
• Accurately read and follow recipes, applying basic mathematical skills for measurements, portions, and scaling.
• Prepare requisitions for food and supply items needed for daily production at the workstation.
• Follow all food safety, sanitation, and hygiene standards at all times.
• Work effectively as part of a team to support smooth kitchen operations and service flow.

All your information will be kept confidential according to EEO guidelines.