Line Cook

Row34 NH; Mississippi; On-site; USD 30,000 - 40,000; Full time

Job summary

A leading restaurant in Mississippi seeks a dedicated and skilled Line Cook to join their kitchen team. The ideal candidate should demonstrate proficiency in food preparation and a strong ability to work in a high-pressure environment. Responsibilities include cooking menu items according to recipes, adhering to safety and sanitation guidelines, and maintaining quality standards to ensure excellent customer satisfaction.

Qualifications

• Proficient in kitchen tools usage, capable of multitasking effectively.
• Experience in preparing menu items consistently under pressure.
• Able to lift up to 50 pounds and stand for long periods.

Responsibilities

• Prepare and cook menu items to restaurant standards.
• Monitor food temperatures and ensure proper storage.
• Collaborate effectively with kitchen staff.

Skills

Communication

Multitasking

Food Safety

Job description

Position Overview: The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications:
• Proficient in preparing menu items consistently to the specified recipes and customer requests.
• Available to work flexible shifts, including evenings, weekends, and holidays.
• Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.
• Effective communicator with the ability to follow oral and written instructions.
• Capable of multitasking effectively under pressure in a busy kitchen setting.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities:
• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effectively with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.