Line Cook (2)

A line cook prepares, cooks, and plates menu items at a specific station in a professional kitchen according to chef specifications and food safety standards.

Key Responsibilities

• Station Setup: Stock and prep all necessary food items, ingredients, and tools before service begins.
• Food Preparation: Chop vegetables, butcher meat, mix sauces, and cook dishes using methods like grilling, frying, or sautéing.
• Quality & Timing: Coordinate with the kitchen team to ensure food comes out in a timely manner and meets presentation standards.
• Sanitation & Safety: Comply with health codes, properly label and store leftovers, and clean/sanitize the workstation at the end of the shift.
• Communication: Call out orders, report low inventory, and follow instructions from the head chef or sous chef.

Requirements and Qualifications

• Experience: Previous food service or commercial kitchen experience.
• Skills: Strong knife skills, knowledge of cooking methods, and the ability to work fast under pressure.
• Physical Ability: Stand for long periods and lift up to 50 pounds.
• Education: High school diploma or equivalent; culinary school training is a plus.

Application Question(s):

• Application Question(s):

1. Current/Previous Company:
2. Current/Previous Salary:
3. Expected Salary:
4. Notice period / Availability Date:
5. Current status with current employer - (regular employee, contractor/project-based or fixed):
6. Reason for leaving:
7. What are the opportunities outside your current employer that you are looking for?
8. Years of Experience:
9. Years of relevant experience for the said position:

Work Location: In person