Line Cook

Position Title: Line Cook

Reports To: Head Chef or Kitchen Manager

Job Overview: A Line Cook is a crucial part of the kitchen team responsible for preparing and assembling dishes to meet the restaurant's standards. This role requires precision, attention to detail, and the ability to work in a fast-paced environment.

Key Responsibilities:

1. Food Preparation:

   • Follow recipes, portion controls, and presentation specifications as set by the kitchen.
   • Prepare ingredients, such as vegetables, proteins, and sauces, ensuring freshness and quality.
   • Execute various cooking methods, including grilling, sautéing, and frying.

2. Cooking and Assembly:

   • Cook and plate dishes according to established standards, paying attention to presentation and portion control.
   • Collaborate with other kitchen team members to ensure timely and coordinated food production.

3. Quality Control:

   • Maintain a keen eye for detail, ensuring that each dish meets the restaurant's quality standards.
   • Monitor and adjust seasoning, temperature, and cooking times as needed.

4. Cleanliness and Sanitation:

   • Adhere to proper food handling, sanitation, and safety procedures.
   • Keep workstations clean and organized, following cleaning schedules and health department regulations.

5. Communication:

   • Communicate effectively with kitchen staff regarding menu items, specials, and customer feedback.
   • Collaborate with chefs and other team members to coordinate tasks and maintain a smooth kitchen operation.

6. Inventory Management:

   • Assist in monitoring and managing inventory levels, including notifying supervisors of low stock items.
   • Rotate and store food products to ensure freshness and minimize waste.

7. Adaptability:

   • Be flexible and able to handle multiple tasks simultaneously in a high-pressure environment.
   • Adapt to changes in menu items, recipes, and customer requests.

Qualifications:

• Previous minimum one year experience as a line cook or in a similar role is required
• Knowledge of various cooking methods, ingredients, equipment, and procedures.
• Understanding of proper food handling, sanitation, and safety guidelines.
• Ability to work collaboratively in a team environment.
• Strong organizational and time-management skills.
• Availability to work evenings, weekends, and holidays as needed.

Education: High school diploma or equivalent; culinary school or relevant certification is a plus.

This job description serves as a general guideline for the responsibilities and qualifications required for the position of Line Cook and may be subject to change based on the needs of the kitchen or restaurant.

Employment and job discrimination is prohibited by several federal and state laws including, but not limited to, Title V11, EPA, ADEA, and ADA. All qualified applicants will receive consideration for employment without regard to race, creed, color, sex, sexual orientation, religion, national origin, age, physical handicap, height, weight, marital status, veteran status, political belief, or any other characteristic protected by law. Aperture Hotels thrives in a diverse environment and seeks to celebrate differences and their positive impact on growth. For more information, employees and/or candidates are encouraged to visit www.eeoc.gov.