Line Cook

General Definition

The accurately and efficiently cook meats, fish, vegetables, soups and other hot food products. Prepares and portions food products prior to cooking and performs other duties, including plating and garnishing of cooked items and all hot menu item plates. Assumes 100% responsibility for quality of products served.

• Properly prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Knows and consistently complies with established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
• Portions food products prior to cooking according to established portion sizes and recipe specifications.
• Maintains a clean and sanitary work station, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set-up for all dishes.
• Properly handles, stores and rotates all products in accordance with company standards and established procedures.
• Assists in food preparation assignments during off‑peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing of the kitchen as needed.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Contributes to a friendly and productive work environment; reports concerns directly to Kitchen Manager.
• Knows and understands the proper operation of all job‑related equipment.
• Observes all safety procedures when handling food, liquids, and dishes.
• Uses proper protective equipment at all times.
• Uses the proper lifting techniques when handling trays, dishes, and boxes.
• Immediately reports all workplace injuries to the Kitchen Manager.
• Reports any unsafe acts, conditions, or equipment to the Kitchen Manager.
• Knows all appropriate first aid kit(s) locations and eyewash stations.
• Knows the location of the fire‑fighting equipment and fire exits for the area.
• Maintains clean work area and uniform at all times.
• Dependability, good attendance, and occasional overtime required.
• May be required to work evenings, weekends, or holidays as scheduled.
• Performs other related duties as assigned by the Kitchen Manager or manager‑on‑duty.

• Associate’s degree or equivalent from two‑year related experience and/or training; or combination.

• Basic knowledge of a variety of foods, equipment, and cooking techniques.
• Must be knowledgeable in the proper handling of food, including preparation and sanitation.
• Must be able to work effectively with peers, staff members, and regulatory agency personnel.
• Ability to listen well, communicate effectively and follow instructions.
• Ability to read and interpret menu and/or recipe ingredients and portions.
• Basic math.
• Possess good organization skills.
• Is reliable and committed to meeting schedules and deadlines.
• Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision.
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.
• Ability to prioritize, multi task and be flexible.
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Ability to work as part of a team and work with interruptions in a fast‑paced restaurant or sports bar environment.

• Two years of food and beverage operation experience required.

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions.
• Serve‑safe certified (Food Handlers).

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strength:
  • Sedentary to medium workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 20lbs or exert occasionally over 50lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will use office equipment
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal
  • Minimal exposure in close proximity to horses