Line Cook

Best western downtown casper; Casper (WY); On-site; USD 32,000 - 42,000; Full time

Job summary

Best western downtown casper is seeking a line cook to prepare and cook high-quality items in a fast-paced kitchen. You will maintain food safety standards and manage station setup and inventory, collaborating with the kitchen team for efficient service and consistent quality.

Responsibilities include cooking to recipes, setting up stations, maintaining cleanliness, monitoring portions, and operating grills, fryers, ovens, and sauté stations.

Qualifications

• Prepare and cook menu items according to recipes, quality standards, and food safety guidelines.

Responsibilities

• Prepared and cooked menu items according to recipes, quality standards, and food safety guidelines.
• Set up and stocked workstations with ingredients, equipment, and supplies before each shift.
• Maintained a clean, organized, and sanitary work area in compliance with health regulations.
• Monitored food quality, portion sizes, and presentation to ensure consistency.
• Worked efficiently during high-volume service while meeting ticket time goals.
• Operated kitchen equipment safely, including grills, fryers, ovens, and sauté stations.
• Assisted with food preparation, inventory rotation, and restocking ingredients as needed.
• Followed proper food storage, labeling, and temperature control procedures.
• Collaborated with chefs and kitchen staff to maintain smooth kitchen operations.
• Minimized food waste while maintaining high standards of quality and efficiency.

Skills

Food safety

High-volume service

Station setup

Team collaboration

Quality control

Tools

Grills

Fryers

Ovens

Job description

As a line cook your your goals are to prepare high-quality menu items in a fast-paced kitchen, maintained food safety standards, managed station setup and inventory, and collaborated with the kitchen team to ensure efficient service and consistent food quality.

• Prepared and cooked menu items according to recipes, quality standards, and food safety guidelines.


• Set up and stocked workstations with ingredients, equipment, and supplies before each shift.


• Maintained a clean, organized, and sanitary work area in compliance with health regulations.


• Monitored food quality, portion sizes, and presentation to ensure consistency.


• Worked efficiently during high-volume service while meeting ticket time goals.


• Operated kitchen equipment safely, including grills, fryers, ovens, and sauté stations.


• Assisted with food preparation, inventory rotation, and restocking ingredients as needed.


• Followed proper food storage, labeling, and temperature control procedures.


• Collaborated with chefs and kitchen staff to maintain smooth kitchen operations.


• Minimized food waste while maintaining high standards of quality and efficiency.