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 up to 50 pounds.

Preferred Qualifications:

• Culinary school certification or formal culinary training.
• Experience with various cooking techniques and cuisines.
• Familiarity with kitchen equipment and tools used in a professional setting.
• Strong communication and teamwork skills.
• Food handler’s certification or ServSafe certification.

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 adherence to safety standards are essential for preparing dishes efficiently and maintaining a clean, safe kitchen environment. Attention to detail ensures that each plate meets quality and presentation standards, contributing to customer satisfaction. Physical stamina and multitasking abilities help manage the demands of a busy kitchen during peak hours. Preferred skills like culinary knowledge and certification enhance the cook’s ability to execute diverse recipes and adapt to different kitchen setups. Effective communication and teamwork skills facilitate smooth coordination with other kitchen staff, ensuring timely and accurate meal service.