Position Overview

The Line Cook will be responsible for preparing and cooking specific dishes according to established recipes and standards, contributing to the overall success of our kitchen operations.

Key Responsibilities

• Prepare and cook assigned dishes, ensuring adherence to recipes, portion sizes, and presentation standards, to meet guest expectations and quality requirements.
• Assist in the preparation and the organization of ingredients, equipment, and workstations to facilitate smooth and efficient service.
• Assist with basic food preparation tasks, such as peeling and chopping vegetables, portioning ingredients, and preparing mise en place, as directed by kitchen staff.
• Work collaboratively with other members of the kitchen team to coordinate cooking times and ensure timely delivery of food orders to guests.
• Monitor food quality and consistency throughout the cooking process, making adjustments as needed to maintain high standards of taste and presentation.
• Maintain cleanliness and sanitation in the assigned section of the kitchen, including equipment, utensils, and work surfaces, in accordance with health and safety regulations.
• Wash dishes, pots, pans, and other kitchenware by hand or using commercial dishwashing equipment, following established procedures and standards.
• Assist in inventory management, including stock rotation, storage organization, and ingredient requisition, to support efficient kitchen operations.
• Follow food safety protocols and hygiene practices in accordance with the Food Safety Management System to ensure the safety and well-being of guests and staff members.
• Support the Kitchen Manager and Kitchen Supervisor in executing menu items, special events, and promotions as required.

Key Attributes

• Previous experience as a Line Cook or similar role in a restaurant, bar, or hospitality setting.
• Strong culinary skills with a passion for food and a desire to learn and grow in a fast-paced kitchen environment.
• Ability to work effectively as part of a team, communicating and collaborating with colleagues to achieve common goals.
• Attention to detail and a focus on quality and consistency in food preparation and presentation.
• Flexibility to work evenings, weekends, and holidays as required by the needs of the business.