Line Cook

Stagecoach Inn & Restaurant; Salado (TX); On-site; USD 32,000 - 42,000; Full time

Job summary

Stagecoach Inn & Restaurant in Salado, TX is seeking a Line Cook to prepare high-quality dishes on the line, follow recipes, and maintain a clean, organized station in a fast-paced kitchen.

You will set up stations, cook to order, monitor quality, and work with the kitchen team to ensure plates are plated with precision and served hot. This role requires standing for long hours and lifting up to 50 lbs, with flexibility for nights, weekends, and holidays.

Qualifications

• Experience as line cook or in a kitchen role.
• Familiarity with cooking methods and equipment.
• Ability to stand long hours and lift up to 50 lbs.
• Strong work ethic and safety awareness.
• Good communication and teamwork.

Responsibilities

• Food Preparation: Prepare and cook dishes following restaurant recipes, presentation standards, and customer specifications.
• Station Setup: Set up and stock cooking stations with all necessary supplies.
• Cooking and Plating: Cook menu items and ensure orders are plated with precision.
• Quality Control: Maintain consistency in taste, portion size, and presentation.
• Sanitation and Safety: Maintain a clean, organized work area and follow health regulations.
• Stock Management: Assist in managing kitchen inventory and storage.
• Collaboration: Work with kitchen staff to ensure smooth service.
• Equipment Maintenance: Operate and maintain kitchen equipment safely.
• Shift Responsibilities: Clean and break down the station after service.

Skills

Team player

Excellent communication

Work under pressure

Attention to detail

Flexibility

Job description

Job Summary: The Line Cook is responsible for preparing high-quality food in a timely, efficient, and sanitary manner. Working on the restaurant's line (or specific station), the Line Cook follows recipes, portion controls, and presentation specifications set by the restaurant. This position plays a key role in delivering a top-notch dining experience and maintaining the kitchen's smooth operation.

Key Responsibilities:

Food Preparation: Prepare and cook dishes following restaurant recipes, presentation standards, and customer specifications.

Station Setup: Set up and stock cooking stations with all necessary supplies, ensuring that all ingredients are prepped and ready for service.

Cooking and Plating: Cook menu items in cooperation with the rest of the kitchen staff, ensuring that orders are prepared efficiently and plated with precision.

Quality Control: Monitor food quality, ensuring that all dishes are consistent with restaurant standards in terms of taste, portion size, and presentation.

Sanitation and Safety: Maintain a clean and organized work area, strictly following health and safety regulations, including proper food handling, storage, and sanitation practices.

Stock Management: Assist in managing kitchen inventory, checking for freshness, and properly storing food supplies. Communicate any shortages or needs to the kitchen manager.

Collaboration: Work closely with other kitchen staff to ensure smooth and efficient service, especially during busy shifts.

Equipment Maintenance: Operate and maintain kitchen equipment like grills, fryers, ovens, and stoves safely, reporting any issues or malfunctions to management.

Shift Responsibilities: Clean and break down the station after service, ensuring that all food is properly stored and equipment is cleaned.

Qualifications:

Experience: Previous experience as a line cook or in a related kitchen position preferred.

Knowledge: Familiarity with various cooking methods, ingredients, and equipment.

Physical Stamina: Ability to stand for extended periods, handle high heat, lift heavy items (up to 50 lbs), and work in a fast-paced environment.

Work Ethic: Strong attention to detail, time management, and a commitment to cleanliness and safety.

Team Player: Excellent communication skills and ability to work as part of a team, especially under pressure.

Flexibility: Availability to work nights, weekends, and holidays as required.

Work Environment:

High-energy, fast-paced kitchen environment.

Exposure to heat from ovens, stoves, and grills, as well as possible exposure to cold areas (freezers).

Standing and moving for the entirety of the shift.