Overview

The Line Cook is responsible for the preparation, cooking, and overall upkeep of the kitchen. This includes ensuring consistency, quality, and cleanliness across all areas—from food prep to inventory management. The Line Cook works closely with the kitchen team to maintain efficient service and uphold the restaurant’s standards of excellence.

Key Responsibilities

1. Food Preparation and Cooking

• Prepare and cook menu items according to standard recipes and portion sizes.
• Ensure consistent taste, presentation, and quality of all dishes.
• Set up and stock stations with all necessary supplies before service.
• Assist with prep work such as chopping, marinating, making sauces, and portioning ingredients.
• Maintain awareness of order flow and prioritize tasks for speed and accuracy.

2. Inventory and Stock Management

• Monitor stock levels of ingredients, sauces, and condiments.
• Inform the Head Chef or Supervisor of low stock or missing items.
• Assist in receiving, checking, and storing deliveries properly.
• Label and organize ingredients based on FIFO (First In, First Out).
• Help in conducting daily and weekly inventory counts.

3. Cleaning and Sanitation

• Maintain cleanliness of all workstations, utensils, and equipment throughout the shift.
• Follow cleaning schedules for deep-cleaning kitchen areas and equipment.
• Ensure proper waste segregation and disposal.
• Comply with food safety and sanitation regulations at all times.
• Assist in end-of-day kitchen closing procedures, including wiping surfaces, cleaning fryers, grills, and floors.

4. Teamwork and Coordination

• Communicate clearly and promptly with fellow cooks and front-of-house staff.
• Support other stations or tasks during peak hours or when needed.
• Participate in team meetings and training sessions to improve skills and performance.
• Maintain a positive attitude and promote teamwork and respect in the kitchen.

5. Equipment and Maintenance

• Handle kitchen tools and machines carefully and correctly.
• Report damaged or malfunctioning equipment to the Head Chef immediately.
• Ensure gas, fryers, and other appliances are safely turned off after each shift.