LINE COOK

Job Description:

The TiAmo Line Cook I is responsible for assisting with daily kitchen operations by preparing menu items according to established recipes and instructions provided by the Sous Chef and/or Executive Chef. This position ensures food quality, portion consistency, proper presentation, and compliance with food safety and sanitation standards while maintaining a clean, organized, and safe work environment.

Essential Job Functions and Duties:

• Prepare menu items according to established recipes, instructions, and quality standards set by the Sous Chef and/or Executive Chef.

• Ensure food is prepared with consistent quality, proper portion sizes, and appropriate presentation.

• Work efficiently at assigned kitchen stations while maintaining the quality and consistency of all finished products.

• Follow proper food handling, storage, and preparation procedures to maintain food safety.

• Demonstrate proper knife handling techniques and safe use of kitchen equipment.

• Apply basic cooking skills and follow established kitchen safety procedures.

• Maintain a clean, organized, and sanitary workstation throughout food preparation and service.

• Clean, disinfect, and sanitize cutting boards, worktables, equipment, and other food preparation surfaces as required.

• Ensure compliance with company policies, food safety guidelines, and applicable Health Department sanitation requirements.

• Ensure all food leaving the kitchen, including meals for managers, is accompanied by the appropriate order ticket.

• Properly wrap, label, date, and store food items in designated areas in accordance with food safety standards.

• Maintain a positive, professional, and courteous demeanor when interacting with guests, fellow team members, management, and vendors.

• Perform other duties as assigned to support kitchen operations and the overall success of the department.

Education and Experience:

• Must be at least 21 years of age.

• High school diploma or GED preferred.

• Five to seven years of cooking experience within the past ten years required.

• Knowledge of Italian and Asian cuisine, seafood preparation, soups, and sauces preferred.

• Ability to broil and operate standard commercial kitchen equipment.

• Demonstrated ability to roast beef, pork, and poultry.

Additional Requirements:

• Ability to work effectively in a fast-paced, high-pressure environment while maintaining quality and professionalism.

• Ability to work independently and collaboratively as part of a team.

• Must provide and maintain job-related tools necessary to perform assigned duties.

• Selected candidates must successfully complete a cooking audition for the Executive Chef. The audition will consist of preparing a meal for four, including an appetizer, soup or salad, and a main entrée. Dessert is not required.

• Ability to read, write, speak, and understand English.

• Bilingual English/Spanish skills preferred.

• Must maintain a clean, well-groomed, and professional appearance in accordance with company standards.

• Must be flexible and available to work varied shifts, including weekends, holidays, and overtime as needed.

• Ability to work in an environment that may include exposure to secondary smoke, high noise levels, bright lights, and dust.

• Strong verbal and written communication skills.

Required Work Cards and Certifications:

• Valid Food Handler Card or Food Handler Certification, as required by applicable regulations.

Machinery, Equipment, Programs, and Software Used:

• Commercial kitchen equipment, tools, and utensils.

• Paycom system.