Line Cook
Part Time • Arcadia
Job Summary
We are seeking a professional and experienced Line Cook to prepare curated entrees for our guests. You will help check kitchen inventory for fresh ingredients and supplies, prepare components before each meal service, and ensure the work area is clean and ready. During service, you will cook, plate, and garnish dishes that are ready to be served to our patrons.
Pay based on experience.
Skills
We are seeking a professional and experienced Line Cook to prepare curated entrees for our guests. You will help check kitchen inventory for fresh ingredients and supplies, prepare components before each meal service, and ensure the work area is clean and ready. During service, you will cook, plate, and garnish dishes that are ready to be served to our patrons.
Pay based on experience.
Skills
- Problem-solving abilities.
- Adaptability and flexibility.
- Attention to detail.
- Strong communication skills.
- Teamwork and collaboration.
- Time management and multitasking in a fast-paced environment.
- Knowledge of cooking methods and food safety standards.
- Proficiency in operating kitchen equipment.
Food Preparation
Line cooks are responsible for prepping ingredients, such as chopping vegetables, marinating meats, and measuring spices, in accordance with the restaurant's recipes and portion sizes. They ensure that all ingredients are fresh and properly stored.
Cooking
Line cooks are skilled in various cooking techniques, including grilling, sauteing, frying, baking, and broiling. They cook and plate food items according to customer orders, ensuring that the dishes are cooked to the appropriate temperature and are visually appealing.
Menu Knowledge
Line cooks have a good understanding of the restaurant's menu and are knowledgeable about different dishes and their ingredients. They can answer customer questions regarding menu items, make recommendations, and accommodate special requests or dietary restrictions.
Station Setup & Maintenance
Line cooks are responsible for setting up their assigned stations before service begins, ensuring that all necessary ingredients, tools, and equipment are readily available. They also maintain cleanliness and organization throughout the shift, including regular cleaning of their work area and equipment.
Collaboration
Line cooks work closely with other kitchen staff, such as sous chefs, prep cooks, and dishwashers, to ensure smooth and efficient kitchen operations. They communicate effectively to coordinate food preparation and timing, manage inventory, and maintain a clean and safe environment.
Quality Control
Line cooks are responsible for ensuring the quality and consistency of the food they prepare. They monitor cooking times and temperatures, taste and adjust seasoning as necessary, and visually inspect dishes to ensure they meet the restaurant's standards before they are served to guests.
Adherence to Safety & Sanitation Standards
Line cooks follow proper food handling, safety, and sanitation procedures, including the use of gloves, hairnets, and aprons. They comply with health regulations, maintain cleanliness, and regularly monitor and record temperatures of refrigerators, freezers, and food storage areas.
Time Management
Line cooks work in a fast-paced environment, where they must prioritize tasks and manage their time effectively to ensure that orders are prepared and served in a timely manner. They must be able to handle multiple orders simultaneously while maintaining quality and consistency.
Flexibility
Line cooks may be required to work in different sections of the kitchen, such as appetizers, entrees, or desserts, based on the restaurant's needs. They should be adaptable and willing to assist in various areas as required.
Continuous Learning
Line cooks stay updated with new cooking techniques, recipes, and industry trends. They may attend training sessions or workshops to enhance their culinary skills and expand their knowledge base.
Line cooks are responsible for prepping ingredients, such as chopping vegetables, marinating meats, and measuring spices, in accordance with the restaurant's recipes and portion sizes. They ensure that all ingredients are fresh and properly stored.
Cooking
Line cooks are skilled in various cooking techniques, including grilling, sauteing, frying, baking, and broiling. They cook and plate food items according to customer orders, ensuring that the dishes are cooked to the appropriate temperature and are visually appealing.
Menu Knowledge
Line cooks have a good understanding of the restaurant's menu and are knowledgeable about different dishes and their ingredients. They can answer customer questions regarding menu items, make recommendations, and accommodate special requests or dietary restrictions.
Station Setup & Maintenance
Line cooks are responsible for setting up their assigned stations before service begins, ensuring that all necessary ingredients, tools, and equipment are readily available. They also maintain cleanliness and organization throughout the shift, including regular cleaning of their work area and equipment.
Collaboration
Line cooks work closely with other kitchen staff, such as sous chefs, prep cooks, and dishwashers, to ensure smooth and efficient kitchen operations. They communicate effectively to coordinate food preparation and timing, manage inventory, and maintain a clean and safe environment.
Quality Control
Line cooks are responsible for ensuring the quality and consistency of the food they prepare. They monitor cooking times and temperatures, taste and adjust seasoning as necessary, and visually inspect dishes to ensure they meet the restaurant's standards before they are served to guests.
Adherence to Safety & Sanitation Standards
Line cooks follow proper food handling, safety, and sanitation procedures, including the use of gloves, hairnets, and aprons. They comply with health regulations, maintain cleanliness, and regularly monitor and record temperatures of refrigerators, freezers, and food storage areas.
Time Management
Line cooks work in a fast-paced environment, where they must prioritize tasks and manage their time effectively to ensure that orders are prepared and served in a timely manner. They must be able to handle multiple orders simultaneously while maintaining quality and consistency.
Flexibility
Line cooks may be required to work in different sections of the kitchen, such as appetizers, entrees, or desserts, based on the restaurant's needs. They should be adaptable and willing to assist in various areas as required.
Continuous Learning
Line cooks stay updated with new cooking techniques, recipes, and industry trends. They may attend training sessions or workshops to enhance their culinary skills and expand their knowledge base.
Compensation: $17.00 - $20.00 per hour
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