- Food Preparation:
- Follow recipes, portion controls, and presentation specifications as set by the kitchen.
- Prepare ingredients, such as vegetables, proteins, and sauces, ensuring freshness and quality.
- Execute various cooking methods, including grilling, sautéing, and frying.
- Cooking and Assembly:
- Cook and plate dishes according to established standards, paying attention to presentation and portion control.
- Collaborate with other kitchen team members to ensure timely and coordinated food production.
- Quality Control:
- Maintain a keen eye for detail, ensuring that each dish meets the restaurant's quality standards.
- Monitor and adjust seasoning, temperature, and cooking times as needed.
- Cleanliness and Sanitation:
- Adhere to proper food handling, sanitation, and safety procedures.
- Keep workstations clean and organized, following cleaning schedules and health department regulations.
- Communication:
- Communicate effectively with kitchen staff regarding menu items, specials, and customer feedback.
- Collaborate with chefs and other team members to coordinate tasks and maintain a smooth kitchen operation.
- Inventory Management:
- Assist in monitoring and managing inventory levels, including notifying supervisors of low stock items.
- Rotate and store food products to ensure freshness and minimize waste.
- Adaptability:
- Be flexible and able to handle multiple tasks simultaneously in a high-pressure environment.
- Adapt to changes in menu items, recipes, and customer requests.
Qualifications: - Previous minimum one year experience as a line cook or in a similar role is required
- Knowledge of various cooking methods, ingredients, equipment, and procedures.
- Understanding of proper food handling, sanitation, and safety guidelines.
- Ability to work collaboratively in a team environment.
- Strong organizational and time-management skills.
- Availability to work evenings, weekends, and holidays as needed.
Education: High school diploma or equivalent; culinary school or relevant certification is a plus.This job description serves as a general guideline for the responsibilities and qualifications required for the position of Line Cook and may be subject to change based on the needs of the kitchen or restaurant.
Source: Hospitality Online
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Description
Position Title: Line Cook
Reports To: Head Chef or Kitchen Manager
Job Overview: A Line Cook is a crucial part of the kitchen team responsible for preparing and assembling dishes to meet the restaurant's standards. This role requires precision, attention to detail, and the ability to work in a fast-paced environment.
Key Responsibilities: