Line Cook

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A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.

• Set up stations and collect all necessary mise en place to prepare menu for service
• Weigh and measure ingredients for cooking
• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
• Prepare sauces and garnishes for allocated station
• Cover, date and correctly store all food items as per safe food-handling procedures
• Inform chef in advance of likely shortages
• Ensure the correct temperature of food
• Taste all food items for quality before serving
• Use food preparation tools in accordance with manufacturers instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas
• Assist staff with other duties as assigned by kitchen manager
• Sanitize refrigerators and storerooms
• Operate and maintain all kinds of kitchen appliances
• Perform record keeping and reports generation duties
• Order and take delivery of food and supplies
• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
• Maintain outstanding working relationships with staff, guests and supervisors
• Performs other duties as assigned, requested or deemed necessary by management

• High School graduate or equivalent vocational training
• Strong written and verbal communication skills
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Punctuality and reliable attendance
• Interpersonal skills and the ability to work well with co‑workers and the public
• Proper food safety training and certification as described by law
• Ability to lift 60 lbs and stand for long periods of time
• High level of professionalism

Entry level

Full‑time

Management and Manufacturing

Hospitality

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