LINE COOK

Job Summary: The Line Cook is an essential member of the kitchen team, responsible for preparing and cooking high-quality dishes in a fast-paced environment. This role requires a strong understanding of culinary techniques, attention to detail, and the ability to work collaboratively.

Key Responsibilities:
Food Preparation: Prepare ingredients, including chopping vegetables, marinating proteins, and measuring spices, according to recipes and specifications.
Cooking: Execute dishes according to the menu, ensuring quality, presentation, and consistency in every plate.
Station Management: Maintain cleanliness and organization of the cooking station, ensuring all utensils and equipment are sanitized and ready for use.
Collaboration: Work closely with other kitchen staff to coordinate orders and ensure timely service during peak hours.
Quality Control: Monitor food freshness and portion sizes, and adjust cooking techniques as needed to meet quality standards.
Inventory Management: Assist in managing inventory and ordering supplies as needed, ensuring minimal waste.

Qualifications:
Proven experience as a Line Cook or in a similar role within a restaurant environment.
Strong knowledge of various cooking techniques, ingredients, and kitchen equipment.
Ability to work efficiently under pressure and meet deadlines.
Excellent communication skills and a team-oriented mindset.
Culinary degree or relevant certification is a plus but not required.
Work Environment: This position involves working in a busy kitchen, with exposure to hot surfaces, sharp tools, and high noise levels. Flexibility in schedule, including evenings and weekends, may be required.