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The Line Cook position reports to the Chef and Sous Chef and is responsible for supporting the Chefs and team members in the execution of daily restaurant operations. The Line Cook is responsible for learning, executing and cooking of all the food requirements for the restaurant. The Line Cook is to learn and execute knowledge on food, recipes, and strictly adhere to all Health and Safety practices. They will assist other departments and complete additional cleaning duties. Here are a few of the duties, we will discuss more in person:
To produce all assigned menu items in an efficient and consistent manner, following specifications, recipes, and techniques of the restaurant
Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
Inventory all products that may need to be stocked, pulled, and/or prepped keep management informed of food quantities and quality in prep, on the line, and in holding
Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
Ensure proper rotation, labelling, and dating of all products
Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
Accurately complete all orders with uncompromising quality and consistency as per restaurant and Chef specifications
Complete all food production and prep sheets as well as monitoring daily prep production
May be assigned to work multiple stations throughout the shift
Notify Chef of any repairs required to kitchen equipment
Responsible for executing all Food Safety principles
Essential Skills
- Numeracy
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Finding information
- Significant use of memory
Transportation/Travel Information
- Own transportation
Cook Categories
- Line cook
Specific Skills
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Restaurant