Restaurant Line Cook

Key Responsibilities:

• Prepare ingredients by chopping, cutting, marinating, and portioning food.
• Cook menu items using various cooking methods such as grilling, frying, sautéing, and baking.
• Follow recipes and presentation standards set by the restaurant.
• Maintain a clean and organized workstation throughout the shift.
• Ensure food safety and sanitation standards are followed at all times.
• Monitor food quality and portion sizes.
• Communicate with other kitchen staff to coordinate orders during busy service periods.
• Restock ingredients and supplies as needed.
• Assist with kitchen prep work and closing duties.

Qualifications:

• Basic knowledge of cooking techniques and kitchen equipment.
• Ability to work in a fast-paced environment.
• Strong attention to detail and food quality.
• Ability to follow instructions and recipes accurately.
• Good teamwork and communication skills.
• Ability to stand for long periods and lift up to 30–50 lbs.

Work Environment:
Line Cooks typically work in restaurants, hotels, cafeterias, or catering kitchens. The role often requires evening, weekend, and holiday shifts and involves working in a fast-paced, high-temperature kitchen environment.

Must be bilingual in Spanish and English

Must have work papers