A Line Cook plays a vital role in preparing and executing the majority
of the restaurant’s final products with precision and efficiency.
Attention to detail, the ability to multitask and work quickly under
pressure contribute to the success of this position.
Typical responsibilities:
 Prepare and execute a variety of menu items, inclusive of
dinner sides.
 Use the microwaves to adhere to specified heating
temperatures, and portion sizes, ensuring optimal taste,
texture, and presentation.
 Adhere to strict food safety and sanitation standards, including
proper handling, storage, and labeling of entrée storage
containers, (following safe thawing and cooling protocols).
 Stock and label delivery containers inclusive of entrée
containers, side cups and lids, family and double side
containers before the start of each shift, ensuring a smooth and
efficient service.
 Assist with speed of service times to ensure that each order is
prepared and delivered in a timely manner. coordinating with
other kitchen staff to maintain a consistent flow of orders.
 Ensure that all side dishes leaving the kitchen meet the
restaurants' quality standards in terms of taste, appearance,
and portion size.
 Work closely with the line cooks to coordinate orders,
communicate special requests, and maintain a harmonious
and efficient working environment.
 Assist in monitoring and controlling inventory levels, notifying
the production team of any shortages or discrepancies.
 Participate in cleaning and maintenance tasks, including
equipment cleaning, dishwashing, and kitchen organization, to
uphold cleanliness standards and ensure a safe working
environment.
Useful qualifications:
 Proven experience working as a line cook or in a similar culinary
role, demonstrating a solid understanding of order assembly
and food safety practices.
 Ability to prioritize tasks and manage time effectively in a fast-
paced environment to meet service demands and maintain a
smooth workflow.
 Strong focus on accuracy and precision to ensure consistency
and quality in every dish prepared for delivery.
 Excellent communication and collaboration skills to work
effectively as part of a team, supporting and assisting
colleagues as needed.
 Ability to withstand long hours of standing, working in a hot
and fast-paced kitchen environment, and lifting heavy objects
(e.g., pots, pans, and food supplies).
 Willingness to work evenings, weekends, and holidays, as
required by the operation’s schedule.