Line Cook

About the role

The Line Cook prepares and cooks food items according to standardized recipes and kitchen protocols, reporting to the Sous Chef or Head Chef and working at a designated station such as grill, sauté, fry or pantry. The role is central to keeping high standards of food quality, hygiene and timely service.

Key responsibilities

• Prepare and cook all menu items in a sanitary and timely manner
• Follow standardized recipes, portion control and presentation guidelines
• Stock and set up the assigned station with the necessary supplies
• Operate kitchen equipment safely and efficiently
• Maintain cleanliness and follow food safety procedures at all times
• Collaborate with team members to ensure smooth and efficient service
• Report equipment or ingredient shortages to the chefs

Required profile

• Proven experience as a Line Cook or similar role
• Culinary school training or equivalent certification
• Previous experience in a high-volume kitchen environment
• Experience with multicultural cuisines
• Ability to multitask and work under pressure; physical ability to stand for long periods and lift up to 50 lbs

Required skills

• Familiarity with various cooking methods and kitchen equipment
• Strong understanding of food safety and hygiene practices (ServSafe certification is a plus)
• Excellent teamwork, communication and time management skills