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:

As a Line Cook, you will play a critical role in the kitchen by preparing high-quality dishes in a fast-paced environment, ensuring that every plate meets the restaurant's standards for taste, presentation, and timeliness. You will be responsible for executing menu items according to recipes and specifications, maintaining cleanliness and organization of your workstation, and collaborating closely with other kitchen staff to deliver a seamless dining experience. This role requires a strong attention to detail, the ability to work efficiently under pressure, and a commitment to food safety and hygiene standards. Your work will directly impact customer satisfaction and the overall success of the restaurant. Ultimately, you will contribute to creating a positive and productive kitchen environment that supports both team members and guests alike.

Minimum Qualifications:

• Previous experience working as a line cook or in a similar kitchen role.
• Basic knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong communication skills and ability to work well within a team.
• Physical stamina to stand for extended periods and perform repetitive tasks.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with various cooking techniques and kitchen equipment.
• Knowledge of menu planning and ingredient preparation.
• Ability to adapt to different cuisines and dietary restrictions.
• Food handler’s certification or equivalent.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Maintain cleanliness and organization of the line station and kitchen area throughout the shift.
• Ensure all food is stored, handled, and prepared in compliance with health and safety regulations.
• Collaborate with kitchen team members to coordinate timing and delivery of dishes during service.
• Monitor inventory levels and communicate supply needs to the kitchen manager or supervisor.
• Assist with receiving and storing deliveries as needed.
• Participate in daily kitchen setup and closing procedures.

Skills:

The required skills such as food preparation, time management, and teamwork are essential for efficiently producing high-quality dishes while maintaining a clean and organized workspace. Communication skills enable effective coordination with other kitchen staff to ensure timely service and smooth operations. Knowledge of food safety practices is applied daily to prevent contamination and ensure compliance with health regulations. Preferred skills like culinary techniques and adaptability allow the line cook to contribute creatively and handle diverse menu items, enhancing the overall dining experience. Together, these skills support a productive kitchen environment where quality and efficiency are prioritized.