OVERVIEW
Under supervision from the Chef, the Line Cook is responsible for setting up specific food prep stations in the kitchen and participates in preparation of food to serve to customers while ensuring compliance with established policies, procedures and standards of quality and safety.
KEY FUNCTIONS
- Food Preparation: Line cooks are responsible for preparing and portioning ingredients according to the recipes and standards set by the kitchen. This includes chopping, slicing, and marinating, among other tasks.
- Cooking: Execute cooking techniques to prepare menu items, ensuring consistency in taste, texture, and appearance. This involves grilling, sautéing, baking, frying, and other cooking methods.
- Plate Presentation: Create visually appealing and well-organized plates by arranging food items in an aesthetically pleasing manner. Attention to detail is crucial to maintain the restaurant's standards.
- Station Organization: Keep the kitchen station organized and stocked with necessary ingredients, ensuring that all tools and equipment are in working order. This helps maintain efficiency during busy periods.
- Timing and Coordination: Work collaboratively with other kitchen staff to ensure that all dishes are prepared and plated promptly. Coordination is essential to avoid delays in serving customers.
- Adherence to Recipes: Follow recipes and guidelines provided by the head chef to maintain consistency in flavor, portion sizes, and overall quality of the dishes.
- Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, including proper handling of raw ingredients, sanitation of work surfaces, and maintaining personal cleanliness to prevent contamination.
- Communication: Effectively communicate with kitchen staff, servers, and management to relay information about the status of orders, ingredient shortages, and other relevant matters.
- Problem Solving: Quickly address and resolve issues that may arise during the cooking process, such as equipment malfunctions, ingredient shortages, or unexpected changes in order volume.
- Adaptability: Be flexible and adapt to changes in the menu, kitchen procedures, or work environment. Line cooks must be able to handle a fast-paced and dynamic kitchen setting.
- Other duties as assigned.
THE LSC WAY
Our Culture is a top priority. As part of our commitment to culture, we have written several “Fundamentals” called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:
- Think Team First
- Take Ownership
- Pay Attention to the Details
- Walk in Your Customers’ Shoes
- Lead By Example
KNOWLEDGE, SKILLS and ABILITIES
- Must be able to work in a fast-paced, high energy and physically demanding environment
- Excellent understanding of various cooking methods, ingredients, equipment, and procedures
- Work schedule varies and will include working on days, nights, holidays, and weekends and requires standing and/or walking for extended periods
- Can withstand working with wet floors and high temperatures
- Previous high volume culinary experience, multiple stations a plus
MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- High School Diploma or equivalent preferred
- ServSafe Food Handler Certification; will train
- ServSafe Alcohol Certification: will train
- Current CPR, First Aid, AED certifications and Child Abuse prevention training; will train
REPORTING TO THIS POSITION
No supervisory responsibilities
PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment and utensils, etc. Must be able to exert up to 25-50 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 50 pounds.