Line Cook

副眠㌴; Springfield (MO); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading restaurant is seeking a Line Cook to join its kitchen staff. The ideal candidate will ensure high standards in food preparation and presentation, while effectively managing tasks in a busy environment. This position offers a chance to work collaboratively with a talented team, ensuring guest satisfaction through quality meals and safe food practices.

Qualifications

• Proficient in preparing menu items to specified recipes.
• Available to work flexible shifts including evenings, weekends, and holidays.
• Physically able to lift up to 50 pounds and stand for long periods.

Responsibilities

• Prepare and cook menu items according to recipes and standards.
• Monitor food temperatures to ensure proper cooking and storage.
• Collaborate effectively with the kitchen team.

Skills

Kitchen competence

Effective communication

Multitasking

Tools

Kitchen tools and equipment

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.