Line Cook

About Company:

New School Mediterranean

Celebrating 55 Locations

Our journey began in downtown San Diego, where we worked alongside our team to create a ‘New-School’ Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all.

About the Role:

The Line Cook plays a critical role in the kitchen by preparing and cooking high-quality dishes in a fast-paced environment, ensuring that all food served meets the restaurant's standards for taste, presentation, and safety. This position requires close collaboration with other kitchen staff to maintain efficient workflow and timely service during all meal periods. The Line Cook is responsible for following recipes and portion controls precisely to maintain consistency and minimize waste. Additionally, the role involves maintaining a clean and organized workstation, adhering to all health and safety regulations to provide a safe dining experience for guests. Ultimately, the Line Cook contributes to the overall success of the restaurant by delivering exceptional food that enhances customer satisfaction and supports repeat business.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience working in a professional kitchen or food preparation environment.
• Basic knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Physical stamina to stand for extended periods and lift moderate weights.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with specific cuisine types relevant to the restaurant’s menu.
• Food handler’s certification or ServSafe certification.
• Strong knife skills and familiarity with kitchen equipment.
• Ability to work flexible hours including nights, weekends, and holidays.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Ensure all food is cooked and presented in a timely manner to meet service demands.
• Maintain cleanliness and organization of the kitchen and workstations throughout shifts.
• Monitor inventory levels and communicate supply needs to management to avoid shortages.
• Adhere strictly to food safety, sanitation, and hygiene guidelines to comply with health regulations.
• Collaborate with kitchen team members to coordinate meal preparation and service flow.
• Assist in receiving and storing deliveries, ensuring proper handling and storage of ingredients.
• Participate in daily kitchen setup and closing procedures to ensure readiness and cleanliness.

Skills:

The required skills such as food preparation, cooking techniques, and adherence to safety standards are essential for producing consistent, high-quality dishes that meet customer expectations. Effective communication and teamwork skills enable the Line Cook to coordinate with other kitchen staff, ensuring smooth operations during busy service periods. Time management and multitasking abilities are critical to handle multiple orders simultaneously without compromising quality. Preferred skills like advanced knife techniques and knowledge of specific cuisines enhance the cook’s versatility and efficiency in the kitchen. Additionally, familiarity with food safety certifications supports maintaining a hygienic environment, which is vital for customer health and regulatory compliance.