Line Cook

Mile Marker One Waterfront Restaurant; Gloucester (MA); On-site; USD 35,000 - 45,000; Full time

Job summary

A waterfront dining establishment in Gloucester is seeking an experienced Line Cook to join their kitchen team. Responsibilities include preparing meats, seafood, and vegetables, complying with cooking standards, and maintaining a clean workstation. The ideal candidate will have at least two years of experience in a high-volume kitchen, strong communication skills, and the ability to multitask in a fast-paced environment. Flexible availability is required, including nights and weekends.

Qualifications

• Minimum of two years of experience in a high-volume kitchen.
• At least six months of experience in a line cook position.
• Ability to communicate clearly with managers and staff.

Responsibilities

• Prepare various meats, seafood, and vegetables for cooking.
• Comply with standard portion sizes and cooking methods.
• Maintain a clean and sanitary workstation.

Skills

Food preparation

Clear communication

Multitasking

Sanitation standards

Job description

Reporting to the Executive Chef, the Line Cook is responsible for accurately and efficiently preparing meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products before cooking. In addition, the line cook will perform additional duties in areas of plate preparation and garnishing.

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables, and other food products for cooking in broilers, ovens, grills, fryers, and other kitchen equipment
• Comply with standard portion sizes, cooking methods, quality, and kitchen rules
• Stock and maintain sufficient levels of food products at line stations to assure smooth service
• Portion food products before cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
• Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, or marinating
• Follow proper plate presentation and garnish procedure for all dishes
• Handle, store, date, label, and rotate all items properly
• Assist in food preparation assignments during off-peak periods as needed
• Close the kitchen properly and follow the closing checklist
• Attend all scheduled employee meetings and bring suggestions for improvements
• Perform other duties as assigned by the Executive Chef or Manager on Duty

Job Requirements

• A minimum of two years of experience in a high-volume kitchen
• At least six months of experience in a line cook position
• Must be able to communicate clearly with managers and front-of-house staff
• Open and flexible availability including nights, weekends, and holidays
• Be able to frequently bend, squat, reach, stand for long periods of time, and lift to 50 pounds on a repetitive basis
• An ability to multitask in a fast-paced work environment