Job Description

Culinary
Job Title: Line Cook / Commis Chef
Reports To: Sous Chef / Head Chef
Job Overview:
The Line Cook is responsible for preparing and cooking menu items in a specific section of the kitchen (e.g., grill, saute, pantry). This role requires strict adherence to recipes, portion controls, and presentation standards to ensure a consistent and high-quality product for guests.
Key Responsibilities:

• Food Preparation: Prepare ingredients for service by washing, chopping, marinating, and seasoning foods as directed by the Chef de Partie or Sous Chef.
• Cooking & Execution: Cook and prepare menu items according to established recipes, quality standards, and guest specifications (e.g., temperature, allergies).
• Station Management: Set up and stock your station with all necessary supplies and ingredients. Maintain a clean and organized work area throughout the shift.
• Quality Control: Ensure all dishes are prepared and plated correctly for appearance, taste, and temperature before they leave the kitchen.
• Safety & Sanitation: Adhere to all food safety and sanitation regulations, including proper food storage, labeling, and rotation (FIFO). Maintain a clean station by following cleaning schedules.
• Teamwork: Collaborate with other kitchen team members to ensure timely and efficient service. Assist other stations when needed.

Qualifications & Skills:

• Proven experience as a line cook or similar role in a professional kitchen.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Ability to follow recipes and instructions accurately and consistently.
• Knowledge of health and safety rules in a kitchen environment (Food Handler's certificate required).
• Physical stamina to stand for the entire shift and handle a hot, busy environment.
• Team-oriented with excellent communication skills.
• Ability to work efficiently in a high-pressure environment.

Skills Required