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 meals meet 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 shifts. The Line Cook is responsible for following recipes accurately, managing portion control, and maintaining cleanliness and organization of their workstation. They must also adhere to all food safety and sanitation guidelines to provide a safe dining experience for customers. Ultimately, the Line Cook contributes to the overall success of the restaurant by delivering consistent, delicious meals that enhance customer satisfaction and loyalty.

Minimum Qualifications:

• High school diploma or equivalent.
• 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.
• Physical stamina to stand for extended periods and lift moderate weights.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with various cooking techniques and cuisines.
• Familiarity with kitchen equipment and maintenance procedures.
• Strong communication and teamwork skills.
• Flexibility to work various shifts including nights, weekends, and holidays.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Ensure all food is prepared in a timely manner to meet customer demand during service hours.
• Maintain cleanliness and organization of the kitchen and workstations throughout the shift.
• Monitor inventory levels and communicate supply needs to the kitchen manager.
• Adhere strictly to food safety, hygiene, and sanitation regulations at all times.
• Collaborate with other kitchen staff to coordinate meal preparation and plating.
• Assist in receiving and storing deliveries, ensuring proper rotation of stock.
• Report any equipment malfunctions or safety hazards to management promptly.

Skills:

The required skills such as cooking proficiency, time management, and knowledge of food safety are essential for preparing dishes efficiently and safely during busy service periods. Attention to detail ensures that each plate meets quality and presentation standards, contributing to customer satisfaction. Physical stamina and multitasking abilities help the Line Cook maintain productivity in a demanding environment. Preferred skills like culinary training and familiarity with diverse cooking methods allow for greater versatility and creativity in menu execution. Effective communication and teamwork skills facilitate smooth coordination with kitchen staff, ensuring a cohesive and efficient operation.