The Restaurant Line Cook prepares and executes food across grill, fry, and rotating kitchen stations in moderate- to high-volume service. Reporting to the shift supervisor, this role maintains quality, portion consistency, food safety, and an organized kitchen while building versatility through cross-training across stations.
Responsibilities
- Prepare ingredients and set up assigned kitchen stations for service.
- Execute orders accurately and efficiently during moderate- and high-volume service.
- Cook menu items on the grill and operate fryers according to established standards.
- Rotate across grill, fry, and other kitchen stations as needed.
- Maintain portion control and consistent food quality.
- Follow food safety procedures and rotate inventory appropriately.
- Clean and maintain kitchen stations, equipment, and work areas.
- Coordinate daily operations with the shift supervisor and kitchen team.
Preferred Qualifications
- 1+ years of restaurant line cooking experience.
- Experience with food preparation and line cooking.
- Knowledge of food safety practices.
- Demonstrated teamwork and attention to detail.
