Line Cook

As a line cook your your goals are to prepare high-quality menu items in a fast-paced kitchen maintained food safety standards managed station setup and inventory and collaborated with the kitchen team to ensure efficient service and consistent food quality.

• Prepared and cooked menu items according to recipes quality standards and food safety guidelines.
• Set up and stocked workstations with ingredients equipment and supplies before each shift.
• Maintained a clean organized and sanitary work area in compliance with health regulations.
• Monitored food quality portion sizes and presentation to ensure consistency.
• Worked efficiently during high-volume service while meeting ticket time goals.
• Operated kitchen equipment safely including grills fryers ovens and sauté stations.
• Assisted with food preparation inventory rotation and restocking ingredients as needed.
• Followed proper food storage labeling and temperature control procedures.
• Collaborated with chefs and kitchen staff to maintain smooth kitchen operations.
• Minimized food waste while maintaining high standards of quality and efficiency.