Line Cook

The Forum; Tacoma (WA); On-site; USD 22,041 - 30,307; Full time

Job summary

The Forum in Tacoma is seeking a Line Cook to join the kitchen team. You will prepare, cook, and present dishes per recipes and restaurant standards while thriving in a fast-paced environment.

Applicants should be able to work flexible shifts, lift up to 50 pounds, and communicate effectively with the team. Your role includes maintaining safety, quality, and portion control, supporting the kitchen and front-of-house staff as needed.

Qualifications

• Follow recipes precisely and meet customer customization requests.
• Attend flexible evening, weekend, and holiday shifts as needed.
• Safely handle kitchen tools and sharp knives with care.
• Communicate clearly and follow written and spoken instructions.
• Manage several tasks simultaneously in a busy kitchen.
• Work comfortably in crowded, hot, noisy kitchen areas.
• Lift up to 50 pounds and move safely around obstacles.

Responsibilities

• Prepare and cook menu items to recipes and standards.
• Maintain portion control to ensure consistency and costs.
• Monitor temperatures and use thermometers for safety.
• Report quality issues or delays promptly to supervisor.
• Track inventory and alert team to low stock.
• Ensure all dishes meet quality expectations from the station.
• Follow policies for allergies and dietary restrictions.
• Maintain health, safety, and sanitation guidelines.
• Collaborate with kitchen team and other staff.
• Take on additional tasks to support kitchen operations.

Skills

Recipe adherence

Flexible shifts

Knife skills

Clear communicator

Multitasking under pressure

Adaptability to crowded spaces

Lifting up to 50 lbs

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.