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 food items in a timely and efficient manner to meet the standards of the establishment. This position requires working closely with the kitchen team to ensure that all dishes are prepared according to recipes, presentation standards, and food safety guidelines. The Line Cook is responsible for maintaining a clean and organized workstation, managing inventory of ingredients, and assisting with food preparation tasks as needed. This role demands the ability to work under pressure during busy service periods while maintaining attention to detail and consistency. Ultimately, the Line Cook contributes to delivering an exceptional dining experience that satisfies customers and supports the overall success of the food service operation.

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 ability to stand for extended periods and lift up to 50 pounds.

Preferred Qualifications:

• Culinary school training or certification.
• Experience working in a high-volume restaurant or hospitality setting.
• Knowledge of various cooking techniques and cuisines.
• Familiarity with kitchen equipment and tools.
• Strong communication and teamwork skills.

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 workstation and equipment.
• Follow all food safety and sanitation guidelines to ensure a safe working environment.
• Collaborate with other kitchen staff to coordinate food preparation and plating.
• Monitor inventory levels and communicate supply needs to management.
• Assist with receiving and storing deliveries as needed.
• Adapt to menu changes and special dietary requests efficiently.

Skills:

The required skills such as food preparation, cooking techniques, and adherence to safety standards are essential for daily kitchen operations, ensuring that dishes are consistently prepared to quality standards. Time management and multitasking skills enable the Line Cook to efficiently handle multiple orders during peak hours without compromising quality. Physical stamina and manual dexterity are necessary to perform repetitive tasks and operate kitchen equipment safely. Preferred skills like culinary knowledge and experience with diverse cuisines enhance the ability to contribute creatively and adapt to menu changes. Effective communication and teamwork skills facilitate smooth coordination with other kitchen staff, promoting a collaborative and productive work environment.