Line Cook

Ruffino's Restaurant; Lafayette (LA); On-site; USD 28,000 - 36,000; Full time

Job summary

Ruffino's Restaurant in Lafayette, LA is seeking a capable line cook to accurately and efficiently prepare meats, seafood, vegetables and other hot menu items. You will portion, plate and garnish dishes, ensuring quality and consistent presentation across all plates.

Applicants should have at least 2 years of kitchen experience, be able to work with various kitchen equipment, and lift up to 40 pounds. This is a full-time, on-site role requiring standing for long shifts and clear communication

Qualifications

• Minimum 2 years of kitchen preparation and cooking experience preferred.
• At least 6 months experience in a similar capacity.
• Must communicate clearly with managers and staff.
• Ability to lift up to 40 pounds and stand for long periods.

Responsibilities

• Prepare and portion meats, seafood, vegetables and other items for cooking.
• Cook items using broilers, ovens, grills, fryers and other equipment.
• Maintain quality and consistency of dishes and plating.
• Stock and rotate food at stations to ensure smooth service.
• Follow sanitation and safety standards and closing procedures.
• Assist in off-peak prep and other duties as needed.

Skills

Kitchen experience

Cooking skills

Communication

Physical stamina

Job description

Accurately and efficiently cook meats, fish, seafood, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Reports to: Executive Chef/Chef de Cuisine/Sous Chef

Job Description:

• Prepares 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.
• Assumes 100% responsibility for quality of products served.
• Knows and complies 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 work station 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.
• 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.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking preferred
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).