Line Cook
Key Duties and Responsibilities:
Key Notes:- We have a very small, kitchen, thus cleanliness and organization are necessary.
- There are prep duties, as well as duties during service - the menu is made in such a way that the kitchen is staffed by one person
- We do not offer reservations; thus, food does not all need to come out at the same time, but we do prioritize getting food to our guests quickly
- The kitchen will also handle some work supporting the bar
- When needed, the chef will handle bringing dishes to guest tables > upkeep on appearance is necessary
- Washing, chopping, and preparing ingredients according to recipes.
- Setting up and stocking their assigned station with necessary ingredients and equipment.
- Preparing sauces, dressings, and other components.
- Ensuring the freshness and quality of ingredients.
- Cooking menu items using various methods (grilling, frying, sautéing, baking, etc.).
- Cooking food to the specified temperature and doneness.
- Plating and garnishing dishes for presentation.
Station Management:
- Maintaining a clean and organized workspace throughout their shift.
- Ensuring proper sanitation and food safety practices.
- Following instructions from the chef or sous chef.
Teamwork and Communication:
- Cooperating with other kitchen staff members to ensure smooth service.
- Communicating effectively with the expediter to ensure timely order fulfillment.
- Working under pressure in a fast-paced environment.
Other Tasks:
- Assisting with inventory management.
- Performing basic cleaning and maintenance tasks.
- Ensuring proper food storage and handling.
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