Line Cook Chef

About the role

The Line Cook is responsible for preparing and cooking food according to the restaurant's standard recipes, quality standards, and food safety procedures. The position ensures that food orders are prepared accurately, consistently, and within the required service time while maintaining a clean, organized, and sanitary workstation.

Key responsibilities

• Prepare and cook menu items according to standard recipes and quality standards.
• Complete food preparation and mise en place before and during service.
• Ensure proper portioning, taste, presentation, and cooking time of all dishes.
• Operate kitchen equipment safely and properly.
• Maintain cleanliness, sanitation, and organization of the assigned workstation.
• Follow proper food handling, storage, and safety procedures.
• Monitor food supplies and report low-stock, damaged, or spoiled ingredients.
• Minimize food waste through proper portion control and handling.
• Coordinate with the Sous Chef and kitchen team to ensure timely and accurate orders.

About you

• High school graduate or equivalent; culinary education or training is an advantage.
• Culinary degree or relevant training is an advantage.
• Strong knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and sanitation standards.
• Excellent leadership, communication, and organizational skills.
• Ability to work in a fast-paced environment and under pressure.
• Flexible schedule, including weekends and holidays.

Benefits

• Competitive salary
• Opportunities for career growth
• Supportive and professional work environment
• Employee meals and other company benefits