AM Line Cook

Position Summary

The Line Cook is responsible for preparing, cooking, and presenting menu items according to established recipes, portion standards, and food-safety guidelines. This role works closely with the kitchen team to ensure efficient operations, consistent quality, and timely service.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare ingredients such as chopping vegetables, portioning proteins, and measuring ingredients.

• Cook menu items according to standardized recipes, quality standards, and presentation guidelines.

• Set up and stock station with all necessary supplies before service.

• Ensure all food is prepared at the correct temperatures and cooked accurately.

2. Station Management

• Maintain a clean, organized, and fully stocked workstation throughout the shift.

• Rotate and label ingredients following FIFO (First In, First Out) standards.

• Communicate low-stock or out-of-stock items to the kitchen supervisor or chef.

3. Food Safety & Sanitation

• Follow all food safety guidelines, health regulations, and sanitation standards.

• Properly handle and store food to prevent contamination or spoilage.

• Clean and sanitize workstations, equipment, and tools before, during, and after service.

4. Teamwork & Communication

• Coordinate with other cooks, chefs, servers, and kitchen staff to ensure smooth service.

• Communicate effectively during service rushes, menu changes, and special requests.

• Assist teammates when needed to maintain kitchen efficiency.

5. Quality & Consistency

• Maintain portion control, plate presentation, and timing standards.

• Report any equipment malfunctions or maintenance needs.

• Ensure dishes meet the restaurant’s quality expectations before leaving the line.

Qualifications

• Previous kitchen or line cook experience preferred; culinary training a plus.

• Knowledge of basic cooking techniques, knife skills, and kitchen equipment.

• Ability to follow recipes and meet production timelines.

• Understanding of food safety and sanitation regulations.

Skills & Competencies

• Strong multitasking and time-management abilities

• Attention to detail

• Ability to work under pressure

• Teamwork and communication skills

• Reliability and strong work ethic

Working Conditions

• Fast-paced kitchen environment.

• Standing for long periods; exposure to heat, steam, and kitchen equipment.

• Early morning, evening, weekend, or holiday shifts may be required.