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 in the accommodation and food services industry, you will play a critical role in preparing and cooking high-quality meals that meet our establishment's standards and delight our guests. Your primary focus will be on executing menu items efficiently and consistently while maintaining a clean and organized workstation. You will collaborate closely with kitchen staff and management to ensure timely food preparation and delivery during service hours. Attention to detail, adherence to food safety regulations, and the ability to work under pressure are essential to succeed in this role. Ultimately, your efforts will contribute directly to the overall dining experience and reputation of our establishment.

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 stand for extended periods.
• Strong communication skills and ability to follow instructions accurately.

Preferred Qualifications:

• Culinary school certification or formal culinary training.
• Experience with various cooking techniques and kitchen equipment.
• Knowledge of dietary restrictions and allergen management.
• Ability to work flexible hours including nights, weekends, and holidays.
• Demonstrated teamwork and leadership skills in a kitchen environment.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Maintain cleanliness and organization of the kitchen line and workstations throughout shifts.
• Ensure all food is stored, handled, and prepared in compliance with health and safety regulations.
• Coordinate with other kitchen staff to manage food orders and maintain efficient workflow during peak hours.
• Assist in inventory management by reporting low stock levels and minimizing food waste.
• Participate in daily kitchen setup and closing procedures, including cleaning and equipment maintenance.
• Adapt to menu changes and special dietary requests while maintaining quality and consistency.

Skills:

The required skills such as food preparation, time management, and adherence to safety standards are essential for daily kitchen operations, ensuring meals are prepared efficiently and safely. Communication skills enable effective coordination with team members and management to maintain smooth service flow. Preferred skills like advanced cooking techniques and knowledge of dietary restrictions allow the line cook to handle diverse menu items and accommodate special guest needs. Organizational skills help maintain a clean and orderly workstation, which is critical for both safety and productivity. Together, these skills ensure the line cook can contribute to a high-quality dining experience while supporting the overall success of the kitchen team.