F&B Line Cook

Position Summary

The Line Cook is responsible for preparing, cooking, and plating menu items according to restaurant recipes, quality standards, presentation guidelines. This role works as part of the kitchen team to ensure food is prepared efficiently, safely, and consistently during service while maintaining a clean and organized workstation while adhering to all SNHD guidelines.

Duties & Responsibilities

• Prepare and cook menu items according to established recipes and portion standards.
• Set up and stock workstations with necessary ingredients and supplies before service.
• Ensure all food is prepared and served in a timely manner during peak periods.
• Maintain food quality, consistency, and presentation standards.
• Follow food safety, sanitation, and health regulations at all times.
• Monitor inventory levels and notify supervisors of product shortages.
• Label, rotate, and properly store food items according to food safety guidelines.
• Maintain a clean and organized workstation throughout each shift.
• Assist with kitchen opening, closing, and cleaning duties.
• Collaborate with kitchen staff to ensure smooth and efficient operations

Qualifications

• Previous line cook, prep cook, or kitchen experience preferred.
• Knowledge of cooking techniques, food preparation, and kitchen equipment.
• Ability to work in a fast-paced, high-volume environment.
• Understanding of food safety and sanitation standards.
• Ability to work in a fast-paced environment.
• Flexible availability, including weekends and holidays.
• Ability to work independently and as part of a team.
• Ability to communicate effectively with co-workers and management.

Requirements:

• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to lift and carry a minimum of 50 pounds.
• Must be able to bend, stretch, and reach for extended periods of time.
• Must possess or be able to obtain an SNHD Health Card.