Line Cook

KaTom Restaurant Supply, Inc; Knoxville (TN); On-site; USD 19,000 - 23,000; Full time

Job summary

Kennedy Concepts in Knoxville, TN is seeking a Line Cook to prepare high-quality dishes following our menu and specifications. You will work closely with the kitchen team to ensure timely delivery and consistent presentation, with a focus on accuracy and attention to detail.

The role requires standing for long periods, lifting up to 40 pounds, and adherence to all safety and health regulations while maintaining clean, organized stations and efficient service during peak hours.

Qualifications

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months’ experience in a similar capacity.
• Strong knowledge of cooking techniques, kitchen equipment, and food preparation methods.
• Communicate clearly with managers, kitchen and dining room personnel.
• Ability to follow recipes precisely and ensure consistent food quality and presentation
• Understanding of food safety and hygiene practices, including proper food storage and handling.
• Be able to reach, bend, stoop and frequently lift items (up to 40 pounds).
• Be able to work in a standing position for long periods of time (up to 9 hours).

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to recipes and restaurant standards, ensuring consistency and quality in every dish.
• Assumes 100% responsibility for the quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Cook food to the correct temperature and plate dishes in an aesthetically pleasing manner.
• Work efficiently to manage multiple orders at once, ensuring that food is prepared and delivered promptly during peak hours.
• Ensure food safety guidelines are followed, including proper storage and handling of food products. Adhere to all health and safety regulations.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Assist with cleaning duties at the end of shifts, including washing dishes, cleaning kitchen equipment, and disposing of waste.
• Close the kitchen properly and follow the closing checklist for kitchen stations. Assists others in closing the kitchen.

Skills

Attention to detail

Strong cooking skills

Fast-paced environment

Team communication

Job description

Kennedy Concepts’ mission is to enrich the lives of our guestsand our team members. We do this through serving the highest level of foodquality, bar drink quality, and legendary guest service in a clean andcomfortable environment with an energetic ambiance. We believe in treating ourteam members and guests like family and know that our success depends uponcreating and retaining a team capable of delivering an exceptional diningexperience to every guest, every time and creating memories our guests will neverforget.

SUMMARY OF POSITION

Line Cooks are responsible for preparingand cooking high-quality dishes according to Kennedy Concepts menu andspecifications. Teamwork and communication with other kitchen team members isvital to ensure efficient food preparation and timely delivery of meals. An individual in this role will need to havean amazing attention to detail, strong cooking skills, and the ability to workin a fast-paced kitchen environment are essential for success in this role. Accuratelyand efficiently cook meats, fish, vegetables, soups and other hot food productsas well as prepare and portion food products prior to cooking. Also performother duties in the areas of food and final plate preparation including platingand garnishing of cooked items and preparing appropriate garnishes for all hotmenu item plates.

DUTIES &RESPONSIBILITIES

• Preparea variety of meats, seafood, poultry, vegetables and other food items forcooking in broilers, ovens, grills, fryers and a variety of other kitchenequipment according to recipes and restaurant standards, ensuring consistencyand quality in every dish.
• Assumes100% responsibility for the quality of products served.
• Knowand comply consistently with our standard portion sizes, cooking methods,quality standards and kitchen rules, policies and procedures.
• Stocksand maintains sufficient levels of food products at line stations to assure asmooth service period.
• Portionsfood products prior to cooking according to standard portion sizes and recipespecifications.
• Maintainsa clean and sanitary workstation area including tables, shelves, grills,broilers, fryers, pasta cookers, sauté burners, convection oven, flat top rangeand refrigeration equipment.
• Preparesitem for broiling, grilling, frying, sautéing or other cooking methods byportioning, battering, breading, seasoning and/or marinating.
• Cookfood to the correct temperature and plate dishes in an aesthetically pleasingmanner.
• Workefficiently to manage multiple orders at once, ensuring that food is preparedand delivered promptly during peak hours.
• Ensurefood safety guidelines are followed, including proper storage and handling offood products. Adhere to all health and safety regulations.
• Followsproper plate presentation and garnish set up for all dishes.
• Handles , stores and rotates all products properly.
• Assistsin food prep assignments during off-peak periods as needed.
• Assistwith cleaning duties at the end of shifts, including washing dishes, cleaningkitchen equipment, and disposing of waste.
• Closethe kitchen properly and follow the closing checklist for kitchen stations.Assists others in closing the kitchen.
• Attendall scheduled employee meetings and bring suggestions for improvement.
• Communicateand work closely with other kitchen team members, including prep cooks,dishwashers, and servers, to ensure smooth and effective kitchen operation.
• Performsother related duties as assigned by the Kitchen Manager or manager-on-duty.

QUALIFICATIONS

• Aminimum of 2 years of experience in kitchen preparation and cooking.
• Atleast 6 months’ experience in a similar capacity.
• Strongknowledge of cooking techniques, kitchen equipment, and food preparationmethods.
• Communicateclearly with managers, kitchen and dining room personnel.
• Abilityto follow recipes precisely and ensure consistent food quality and presentation
• Understandingof food safety and hygiene practices, including proper food storage andhandling.
• Knowledgeof food safety regulations and cleanliness standards.
• Beable to reach, bend, stoop and frequently lift items (up to 40 pounds).
• Beable to work in a standing position for long periods of time (up to 9 hours).