Brunch Line Cook

Job Summary:

The Line Cook is responsible for preparing food items according to standardized recipes and procedures, ensuring high quality, consistency, and adherence to food safety standards. This role requires speed, precision, attention to detail, and the ability to work effectively as part of a kitchen team in a fast-paced environment.

Key Responsibilities:

• Food Preparation & Cooking:
  • Set up and stock workstations with all necessary ingredients and equipment before service.
  • Prepare food items efficiently and according to established recipes, portion sizes, and quality standards. This includes chopping vegetables, cutting meats, preparing sauces, and cooking various dishes on the line (e.g., grill, sauté, fry, oven).
  • Ensure all food is cooked to the correct temperature and consistency, and presented attractively.
  • Monitor food levels on the line and communicate needs to the prep team or Sous Chef to ensure continuous flow.
  • Handle multiple orders simultaneously and work efficiently under pressure during peak hours.
• Quality & Safety Standards:
  • Adhere strictly to all food safety, hygiene, and sanitation regulations (HACCP, local health codes, etc.).
  • Properly store food items, rotate inventory, and label all prepped ingredients to minimize waste and ensure freshness.
  • Maintain a clean and organized workstation throughout the shift, including equipment, counters, and floors.
  • Report any equipment malfunctions or safety hazards to the Sous Chef or Head Chef immediately.
• Teamwork & Communication:
  • Communicate effectively with other line cooks, prep cooks, dishwashers, and front-of-house staff to ensure smooth service and coordination.
  • Assist with receiving and storing deliveries as needed.
  • Participate in daily kitchen briefings and contribute to a positive and collaborative team environment.
  • Follow instructions from the Head Chef, Sous Chef, or Kitchen Operations Manager.
• Cleaning & Maintenance:
  • Break down and clean workstation thoroughly at the end of the shift.
  • Clean kitchen equipment (e.g., grills, fryers, ovens, stoves) according to established procedures.
  • Assist with general kitchen cleaning duties as required.

Qualifications:

• 2 yrs proven experience as a Line Cook in a [e.g., busy restaurant, hotel kitchen, catering company] environment.
• Must have Food Handler's Certificate
• Solid understanding of cooking methods, ingredients, and kitchen equipment.
• Knowledge of food safety and sanitation principles (e.g., ServSafe certification preferred).
• Ability to work accurately and quickly in a high-pressure, fast-paced environment.
• Strong attention to detail and a commitment to food quality.
• Ability to take direction and work effectively as part of a team.
• Excellent communication skills.

• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

• Ability to stand for extended periods and walk throughout the kitchen.
• Ability to lift and carry up to [e.g., 50] pounds.
• Manual dexterity and fine motor skills for intricate food preparation.
• Ability to work in a hot, humid, and potentially noisy environment.