Job Summary

The Cook / Line Cook is responsible for preparing and cooking food items according to recipes, brand standards, and food safety guidelines. This position ensures consistent quality, proper portioning, and timely service while maintaining a clean and organized work area.

Essential Duties and Responsibilities

• Prepare, cook, and plate food items according to standardized recipes and presentation guidelines.

• Set up, stock, and maintain assigned station(s) on the line (grill, sauté, fry, prep, etc.).

• Ensure all food is cooked to proper temperature and quality standards.

• Follow portion control, waste control, and inventory procedures.

• Maintain cleanliness and organization of work area, equipment, and utensils at all times.

• Assist with receiving, labeling, and rotating products (FIFO – first in, first out).

• Follow all food safety and sanitation guidelines, including proper handwashing, glove use, and temperature logs.

• Clean and sanitize kitchen equipment, work surfaces, floors, and storage areas as assigned.

• Communicate effectively with servers, bistro staff, and other kitchen team members to ensure timely service.

• Inform the supervisor or chef of any product shortages, equipment issues, or safety concerns.

• Assist with prep work (chopping, marinating, portioning) and special functions or banquets, if applicable.

• Follow opening and closing procedures for the kitchen and assigned station.

• Perform other duties as requested by the Kitchen Supervisor, Chef, or Manager.