Line Cook

Key Responsibilities and Expectations

* Prepare and cook food according to standard recipes and portion sizes.
* Ensure consistent food quality, taste, and presentation.
* Set up and maintain a clean, organized cooking station.
* Follow food safety, sanitation, and proper food-storage procedures.
* Monitor ingredients and report low inventory or damaged supplies.
* Work efficiently during busy service hours.
* Coordinate with kitchen staff to ensure timely order preparation.
* Properly clean and store kitchen tools and equipment.
* Perform other kitchen duties assigned by the Head Chef or Kitchen Supervisor.

Qualifications

* At least one year of experience as a Line Cook or in a similar kitchen role.
* Knowledge of basic cooking methods, kitchen equipment, and food safety practices.
* Ability to follow recipes and instructions accurately.
* Able to work in a fast-paced environment with minimal supervision.
* Physically capable of standing for long periods and lifting kitchen supplies.
* Reliable, punctual, organized, and attentive to detail.
* Willing to work flexible shifts, including weekends and holidays.
* Culinary education or food-safety certification is an advantage but not required.